Cartoon of the Day: Gingerbread House

Happy Gingerbread House Day!

 

CHEWY CHOCOLATE GINGERBREAD COOKIES for the Holidays!

Today is Gingerbread House Day. I love to build Gingerbread Houses, and I incorporated this activity into the offerings of my team building company, TeamBuilding Unlimited. Keeping with the Gingerbread theme, here's a recipe for Chocolate Gingerbread Cookies. My favorite Chocolate Gingerbread Cookie recipe is Martha Stewart's Chewy Chocolate Gingerbread Cookies. What really makes this recipe and the final results so great is the use of fresh ground ginger! These cookies should be a staple on your Christmas cookie list.

CHEWY CHOCOLATE GINGERBREAD COOKIES

Ingredients

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses (the type you use will affect taste)
1 teaspoon baking soda (dissolve in 1 1/2 tsp boiling water)
1/4 cup granulated sugar

Directions

Line two baking sheets with parchment. Chop chocolate into 1/4-inch pieces; set aside. In medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours (3 hours to overnight is better)
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll balls in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Cartoon of the Day: Gingerbread House

 

CHEWY CHOCOLATE GINGERBREAD COOKIES! National Gingerbread Cookie Day!

Today is National Gingerbread Cookie Day! I usually think of Gingerbread Cookies for Christmas, but since it's today's holiday, I'm making Chocolate Gingerbread Cookies. I guess they're great for Thanksgiving, too. My favorite recipe for these Gingerbread Cookies is Martha Stewart's Chewy Chocolate Gingerbread Cookies. What really makes this recipe and the final results so great is the use of fresh ground ginger! These cookies should be a staple on your Christmas cookie list.

CHEWY CHOCOLATE GINGERBREAD COOKIES

Ingredients

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses (the type you use will affect taste)
1 teaspoon baking soda (dissolve in  1 1/2 tsp boiling water)
1/4 cup granulated sugar

Directions

Line two baking sheets with parchment. Chop chocolate into 1/4-inch pieces; set aside. In medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours (3 hours to overnight is better)
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll balls in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

CHOCOLATE GINGERBREAD TRUFFLES: 3 Recipes for National Gingerbread Day!

I think it's odd that June 5 is Gingerbread Day, don't you? For me, Gingerbread is a favorite food at Christmas. Oh well, who knows who sets these 'food holidays.'Be sure and bookmark this page for Chocolate Gingerbread Truffles for Christmas! The three recipes are very different. As always, adapt the recipes to your needs or to what you have on hand. I always have different types and brands of chocolate at the ready. The secret--well, it's not really a secret--is to use the very best ingredients.

These three recipes for Gingerbread Truffles will reproduce the taste of Gingerbread Dough enrobed in chocolate! Be creative in your decorations--from sprinkles to sugars to candied ginger... it's up to you!

The First Recipe for White Chocolate Gingerbread Truffles is from Elizabeth LaBau at About.com 
The Second Recipe for Dark Chocolate Gingerbread Recipe is from Epicurious.
The Third Recipe is for White Chocolate Gingerbread Truffles from Organic Authority.

Do you have a family favorite?

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients:
1 cup white chocolate chips or wafers or chopped bar (Guittard)
3 Tbsp light corn syrup
1/2 cup evaporated milk
1 tsp pure vanilla extract
1 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup powdered sugar
1 cup finely chopped nuts
2.5 cups gingersnap crumbs (about one 12-oz box)
1/2 cup granulated sugar, for rolling

Directions:
Place white chocolate in large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
Once white chocolate is melted, add corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with whisk until it comes back together. Stir in gingersnap crumbs, powdered sugar, all spices, salt, and chopped nuts. Place mixture in refrigerator until firm enough to shape, about 1 hour.
Using teaspoon or small scoop, make balls by rolling between palms.
Place granulated sugar in small bowl, and roll balls in the sugar--or roll in powdered sugar.
Want to get fancy? Roll the balls in colored sugars (red or green or gold?) or dip them in dark chocolate!
Keep truffles in refrigerator until you're ready to serve them, and then let them warm bit to room temperature.

DARK CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbsp mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Preparation
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
Line baking sheet with parchment. Using melon baller or small scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
You can also dip in colored sprinkles!

WHITE & BITTERSWEET CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup organic whipping cream
10 whole allspice
10 whole cloves
1 Tbsp organic light molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
18 to 20 ounces chopped bittersweet or semisweet chocolate (choose organic and fair trade)
14 to 16 ounces organic, fair trade white chocolate, chopped
1/2 cup chopped crystallized ginger, plus extra for garnish

Preparation:
In heavy medium-sized saucepan, bring first seven ingredients to a boil. Remove pan from heat and let steep for an hour.
Chop 7 ounces of bittersweet chocolate and 7 ounces of white chocolate into large metal bowl. Place bowl in saucepan of simmering water and stir chocolate until melted and smooth. Strain cream mixture into chocolate and stir in 1/2 cup of crystallized ginger (make sure it is minced fine). Chill filling at least 3 hours; it should be firm but not hard.
Line baking sheet with parchment. Take small spoonful of filling and roll quickly between hands until it forms a ball of one inch or less. If filling gets too sticky, return it to bowl and take another spoonful. Place each truffle on parchment. It's okay if they're imperfect! They're not finished. Chill truffles another 2 hours.
Line another sheet with parchment. Chop remaining bittersweet chocolate into another metal bowl and melt as before. Remove bowl from water and let cool to 115 degrees. Drop one truffle in chocolate and immediately lift it out with fork. Tap fork gently against side of bowl to remove excess chocolate, then use a knife to slide the truffle off the fork and onto parchment. Repeat. Chill your truffles until chocolate sets.

Line another sheet with parchment, and melt white chocolate in another bowl. Let cool to 100 degrees. Hold truffle in your fingers and dip top half into white chocolate. Place it on the parchment and press a bit of crystallized ginger into the top. Repeat. Chill again, at least 30 minutes.

CHOCOLATE GINGERBREAD MEN: Recipe and Cookie Cutters

Christmas is a great time to bring out the Cookie Cutters. Here are some of my favorite Gingerbread Cookie Cutters. Be sure to scroll down.  But what's a cookie cutter without a good recipe? Here's my favorite Chocolate Gingerbread Cookie Recipe.

Chocolate Gingerbread Cookie Recipe
This awesome recipe is from Matt Lewis and Renato Poliafito - Food & Wine Magazine

Cookies

Ingredients

3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-70% cacao), melted and cooled

Directions

In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with the paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.

Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.

Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.

Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

Gingerbread Cookie Icing Tips!!

You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in the squeeze bottles.

Decorate your cookies. Let stand until icing dry, about 30 minutes.

Make Ahead: Chocolate gingerbread cookies can be kept in an airtight container for up to 5 days. 

*** 

GINGERBREAD MEN COOKIE CUTTERS
 
Yoga Cookie Cutters Set 1: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

And for some vintage Cutters:

CHEWY CHOCOLATE GINGERBREAD COOKIES: National Gingerbread Cookie Day

Today is National Gingerbread Cookie Day! I usually think of Gingerbread Cookies for Christmas, but since it's today's holiday, I'm making Chocolate Gingerbread Cookies. I guess they're great for Thanksgiving, too. My favorite recipe for these Gingerbread Cookies is Martha Stewart's Chewy Chocolate Gingerbread Cookies. What really makes this recipe and the final results so great is the use of fresh ground ginger! These cookies should bea staple on your Christmas cookie list.

CHEWY CHOCOLATE GINGERBREAD COOKIES

Ingredients

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses (the type you use will affect taste)
1 teaspoon baking soda (dissolve in  1 1/2 tsp boiling water)
1/4 cup granulated sugar

Directions

Line two baking sheets with parchment. Chop chocolate into 1/4-inch pieces; set aside. In medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours (3 hours to overnight is better)
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll balls in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

GINGERBREAD TRUFFLES: National Gingerbread House Day!

Today is National Gingerbread House Day and building Gingerbread Houses is great fun. It's a terrific family activity. But if you want something fun and easy to do today to celebrate the holiday that's not so time consuming, I suggest making Gingerbread Truffles.

Following are three easy and terrific recipes for Gingerbread Truffles! As always, adapt the recipes to your needs or to what you have on hand. I always have different types and brands of chocolate at the ready. The secret--well, it's not really a secret--is to use the very best ingredients.

These three recipes for Gingerbread Truffles will reproduce the taste of Gingerbread Dough enrobed in chocolate! Be creative in your decorations--from sprinkles to sugars to candied ginger... it's up to you! Perfect for the upcoming holidays!

The First Recipe for White Chocolate Gingerbread Truffles is from Elizabeth LaBau at About.com 
The Second Recipe for Dark Chocolate Gingerbread Recipe is from Epicurious.
The Third Recipe is for White Chocolate Gingerbread Truffles from Organic Authority.

Do you have a family favorite? Post in comments.

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients:
1 cup white chocolate chips (real white chocolate!!!)
3 Tbsp light corn syrup
1/2 cup evaporated milk
1 tsp pure vanilla extract
1 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup powdered sugar
1 cup finely chopped nuts
2.5 cups gingersnap crumbs (about one 12-oz box)
1/2 cup granulated sugar, for rolling

Directions
Place white chocolate in large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
Once white chocolate is melted, add corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with whisk until it comes back together. Stir in gingersnap crumbs, powdered sugar, all spices, salt, and chopped nuts. Place mixture in refrigerator until firm enough to shape, about 1 hour.
Using teaspoon or small scoop, make balls by rolling between palms.
Place granulated sugar in small bowl, and roll balls in the sugar--or roll in powdered sugar.
Want to get fancy? Roll the balls in colored sugars (red or green or gold?) or dip them in dark chocolate!
Keep them in refrigerator until you're ready to serve them, and then let them warm bit to room temperature.

DARK CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbsp mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Directions
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
Line baking sheet with parchment. Using melon baller or small scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
You can also dip in colored sprinkles!

WHITE & BITTERSWEET CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup organic whipping cream
10 whole allspice
10 whole cloves
1 Tbsp organic light molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
18 to 20 ounces chopped bittersweet or semisweet chocolate (choose organic and fair trade)
14 to 16 ounces organic, fair trade white chocolate, chopped
1/2 cup chopped crystallized ginger, plus extra for garnish

Directions
In heavy medium-sized saucepan, bring first seven ingredients to a boil. Remove pan from heat and let steep for an hour.
Chop 7 ounces of bittersweet chocolate and 7 ounces of white chocolate into large metal bowl. Place bowl in saucepan of simmering water and stir chocolate until melted and smooth. Strain cream mixture into chocolate and stir in 1/2 cup of crystallized ginger (make sure it is minced fine). Chill filling at least 3 hours; it should be firm but not hard.
Line baking sheet with parchment. Take small spoonful of filling and roll quickly between hands until it forms a ball of one inch or less. If filling gets too sticky, return it to bowl and take another spoonful. Place each truffle on parchment. It's okay if they're imperfect! They're not finished. Chill truffles another 2 hours.
Line another sheet with parchment. Chop remaining bittersweet chocolate into another metal bowl and melt as before. Remove bowl from water and let cool to 115 degrees. Drop one truffle in chocolate and immediately lift out with fork. Tap fork gently against side of bowl to remove excess chocolate, then use  knife to slide  truffle off fork and onto parchment. Repeat. Chill your truffles until chocolate sets.
Line another sheet with parchment, and melt white chocolate in another bowl. Let cool to 100 degrees. Hold truffle in your fingers and dip top half into white chocolate. Place on parchment and press a bit of crystallized ginger into top. Repeat. Chill again, at least 30 minutes.

Cartoon of the Day: Gingerbread House

 

CHOCOLATE GINGERBREAD TRUFFLES: National Gingerbread Day!

Today is Gingerbread Day. That means the following recipes for Gingerbread Truffles will be great for both Thanksgiving and Christmas. Be sure and bookmark this page! The three recipes are very different. As always, adapt the recipes to your needs or to what you have on hand. I always have different types and brands of chocolate at the ready. The secret--well, it's not really a secret--is to use the very best ingredients.

These three recipes for Gingerbread Truffles will reproduce the taste of Gingerbread Dough enrobed in chocolate! Be creative in your decorations--from sprinkles to sugars to candied ginger... it's up to you! Perfect for the upcoming holiday!

The First Recipe for White Chocolate Gingerbread Truffles is from Elizabeth LaBau at About.com 
The Second Recipe for Dark Chocolate Gingerbread Recipe is from Epicurious.
The Third Recipe is for White Chocolate Gingerbread Truffles from Organic Authority.

Do you have a family favorite?

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients:
1 cup white chocolate chips or wafers or chopped bar (Guittard)
3 Tbsp light corn syrup
1/2 cup evaporated milk
1 tsp pure vanilla extract
1 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup powdered sugar
1 cup finely chopped nuts
2.5 cups gingersnap crumbs (about one 12-oz box)
1/2 cup granulated sugar, for rolling

Directions:
Place white chocolate in large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
Once white chocolate is melted, add corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with whisk until it comes back together. Stir in gingersnap crumbs, powdered sugar, all spices, salt, and chopped nuts. Place mixture in refrigerator until firm enough to shape, about 1 hour.
Using teaspoon or small scoop, make balls by rolling between palms.
Place granulated sugar in small bowl, and roll balls in the sugar--or roll in powdered sugar.
Want to get fancy? Roll the balls in colored sugars (red or green or gold?) or dip them in dark chocolate!
Keep truffles in refrigerator until you're ready to serve them, and then let them warm bit to room temperature.

DARK CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbsp mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Preparation
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
Line baking sheet with parchment. Using melon baller or small scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
You can also dip in colored sprinkles!

WHITE & BITTERSWEET CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup organic whipping cream
10 whole allspice
10 whole cloves
1 Tbsp organic light molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
18 to 20 ounces chopped bittersweet or semisweet chocolate (choose organic and fair trade)
14 to 16 ounces organic, fair trade white chocolate, chopped
1/2 cup chopped crystallized ginger, plus extra for garnish

Preparation:
In heavy medium-sized saucepan, bring first seven ingredients to a boil. Remove pan from heat and let steep for an hour.
Chop 7 ounces of bittersweet chocolate and 7 ounces of white chocolate into large metal bowl. Place bowl in saucepan of simmering water and stir chocolate until melted and smooth. Strain cream mixture into chocolate and stir in 1/2 cup of crystallized ginger (make sure it is minced fine). Chill filling at least 3 hours; it should be firm but not hard.
Line baking sheet with parchment. Take small spoonful of filling and roll quickly between hands until it forms a ball of one inch or less. If filling gets too sticky, return it to bowl and take another spoonful. Place each truffle on parchment. It's okay if they're imperfect! They're not finished. Chill truffles another 2 hours.
Line another sheet with parchment. Chop remaining bittersweet chocolate into another metal bowl and melt as before. Remove bowl from water and let cool to 115 degrees. Drop one truffle in chocolate and immediately lift it out with fork. Tap fork gently against side of bowl to remove excess chocolate, then use a knife to slide the truffle off the fork and onto parchment. Repeat. Chill your truffles until chocolate sets.

Line another sheet with parchment, and melt white chocolate in another bowl. Let cool to 100 degrees. Hold truffle in your fingers and dip top half into white chocolate. Place it on the parchment and press a bit of crystallized ginger into the top. Repeat. Chill again, at least 30 minutes.

GINGERBREAD TRUFFLES: National Gingerbread House Day

Today is National Gingerbread House Day, and my company TeamBuilding Unlimited will be doing several fun Gingerbread House Building activities with our corporate clients today and tomorrow But if you want something fun and easy to do today (and build your houses over the weekend), I suggest making Gingerbread Truffles.

Following are three easy and terrific recipes for Gingerbread Truffles! As always, adapt the recipes to your needs or to what you have on hand. I always have different types and brands of chocolate at the ready. The secret--well, it's not really a secret--is to use the very best ingredients.

These three recipes for Gingerbread Truffles will reproduce the taste of Gingerbread Dough enrobed in chocolate! Be creative in your decorations--from sprinkles to sugars to candied ginger... it's up to you! Perfect for the upcoming holidays!

The First Recipe for White Chocolate Gingerbread Truffles is from Elizabeth LaBau at About.com 
The Second Recipe for Dark Chocolate Gingerbread Recipe is from Epicurious.
The Third Recipe is for White Chocolate Gingerbread Truffles from Organic Authority.

Do you have a family favorite?

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients:
1 cup white chocolate chips (or Green & Black White Chocolate Bar chopped)
3 Tbsp light corn syrup
1/2 cup evaporated milk
1 tsp pure vanilla extract
1 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup powdered sugar
1 cup finely chopped nuts
2.5 cups gingersnap crumbs (about one 12-oz box)
1/2 cup granulated sugar, for rolling

Directions
Place white chocolate in large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
Once white chocolate is melted, add corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with whisk until it comes back together. Stir in gingersnap crumbs, powdered sugar, all spices, salt, and chopped nuts. Place mixture in refrigerator until firm enough to shape, about 1 hour.
Using teaspoon or small scoop, make balls by rolling between palms.
Place granulated sugar in small bowl, and roll balls in the sugar--or roll in powdered sugar.
Want to get fancy? Roll the balls in colored sugars (red or green or gold?) or dip them in dark chocolate!
Keep them in refrigerator until you're ready to serve them, and then let them warm bit to room temperature.

DARK CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbsp mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Directions
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
Line baking sheet with parchment. Using melon baller or small scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
You can also dip in colored sprinkles!

WHITE & BITTERSWEET CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup organic whipping cream
10 whole allspice
10 whole cloves
1 Tbsp organic light molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
18 to 20 ounces chopped bittersweet or semisweet chocolate (choose organic and fair trade)
14 to 16 ounces organic, fair trade white chocolate, chopped
1/2 cup chopped crystallized ginger, plus extra for garnish

Directions
In heavy medium-sized saucepan, bring first seven ingredients to a boil. Remove pan from heat and let steep for an hour.
Chop 7 ounces of bittersweet chocolate and 7 ounces of white chocolate into large metal bowl. Place bowl in saucepan of simmering water and stir chocolate until melted and smooth. Strain cream mixture into chocolate and stir in 1/2 cup of crystallized ginger (make sure it is minced fine). Chill filling at least 3 hours; it should be firm but not hard.
Line baking sheet with parchment. Take small spoonful of filling and roll quickly between hands until it forms a ball of one inch or less. If filling gets too sticky, return it to bowl and take another spoonful. Place each truffle on parchment. It's okay if they're imperfect! They're not finished. Chill truffles another 2 hours.
Line another sheet with parchment. Chop remaining bittersweet chocolate into another metal bowl and melt as before. Remove bowl from water and let cool to 115 degrees. Drop one truffle in chocolate and immediately lift out with fork. Tap fork gently against side of bowl to remove excess chocolate, then use  knife to slide  truffle off fork and onto parchment. Repeat. Chill your truffles until chocolate sets.
Line another sheet with parchment, and melt white chocolate in another bowl. Let cool to 100 degrees. Hold truffle in your fingers and dip top half into white chocolate. Place on parchment and press a bit of crystallized ginger into top. Repeat. Chill again, at least 30 minutes.

CHOCOLATE GINGERBREAD CAKE: National Gingerbread Day

According to The Nibble today is National Gingerbread Day, but June 5 is also designated as National Gingerbread Day. I think today is more in keeping with Gingerbread Day. (Just an FYI, December 12 is Gingerbread House Day). I associate Gingerbread with Thanksgiving, Christmas, and the Fall/Winter season in general. That being said, I hate to miss posting a Chocolate Holiday Recipe, so I know you'll like this Vintage recipe for "Chocolate Gingerbread" from this 1919 Crisco Advertisement.

I grew up with Crisco, and I still use it in many recipes. Crisco was introduced by Procter & Gamble in 1911 to provide an economical alternative to animal fats and butter. Crisco was the first solidified shortening product made entirely of vegetable oil. This was the result of hydrogenation, a new process that produced shortening that would stay in solid form year-round, regardless of temperature.

I love that the Crisco Cookbook in this Advertisement was only 25 cents (or 10 cents in stamps)! Check out this recipe for Chocolate Gingerbread Cake. Gingerbread season is almost upon us. Get Baking!

UNIQUE GINGERBREAD COOKIE CUTTERS & CHOCOLATE GINGERBREAD COOKIE RECIPE

Are you ready for the holidays? Any Gingerbread boys & girls in your cookie mix? I love Gingerbread Boys & Girls, and I these cookie cutters for traditional and not so traditional Gingerbread People are great! Be sure and scroll down for a Recipe for awesome Chocolate Gingerbread Cookies.

Yoga Cookie Cutters Set I: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

And some Vintage Gingerbread Boy Cookie Cutters

Chocolate Gingerbread Cookie Recipe
Recipe from Matt Lewis and Renato Poliafito - Food & Wine Magazine

COOKIES

Ingredients
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 Tbsp baking soda
1/2 tsp baking powder
1 tsp salt
5 Tbsp unsalted butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

Directions
In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

ICING
You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in tubes.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: Chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.

Chocolate Gingerbread Cake: National Gingerbread Day

According to The Nibble today is National Gingerbread Day, but June 5 is also designated as National Gingerbread Day. I think today is more in keeping with Gingerbread Day. (Just an FYI, December 12 is Gingerbread House Day). I associate Gingerbread with Thanksgiving, Christmas, and the Fall/Winter season in general. That being said, I hate to miss posting a chocolate holiday recipe, so I know you'll like this recipe for "Chocolate Gingerbread" from 1919 Crisco Advertisement.

I grew up with Crisco, and I still use it in many recipes. Crisco was introduced by Procter & Gamble in 1911 to provide an economical alternative to animal fats and butter. Crisco was the first solidified shortening product made entirely of vegetable oil. This was the result of hydrogenation, a new process that produced shortening that would stay in solid form year-round, regardless of temperature.

I love that the Crisco Cookbook in this Advertisement was only 25 cents (or 10 cents in stamps)! Check out this recipe for Chocolate Gingerbread Cake. Gingerbread season is almost upon us. Get Baking!

Chocolate Gingerbread Cake: Vintage 1919 Ad & Recipe

According to The Nibble today is National Gingerbread Day, but June 5 is also designated as National Gingerbread Day. I think today is more in keeping with Gingerbread Day. (Just an FYI, December 12 is Gingerbread House Day). I associate Gingerbread with Thanksgiving, Christmas, and the Fall/Winter season in general. That being said, I hate to miss posting a chocolate holiday recipe, so I know you'll like this recipe for "Chocolate Gingerbread" from 1919 Crisco Advertisement.

I grew up with Crisco, and I still use it in many recipes. Crisco was introduced by Procter & Gamble in 1911 to provide an economical alternative to animal fats and butter. Crisco was the first solidified shortening product made entirely of vegetable oil. This was the result of hydrogenation, a new process that produced shortening that would stay in solid form year-round, regardless of temperature.

I love that the Crisco Cookbook in this Advertisement was only 25 cents (or 10 cents in stamps)! Check out this recipe for Chocolate Gingerbread Cake. Gingerbread season is almost upon us. Get Baking!

Gingerbread Truffles: 3 Easy Recipes

I will be posting lots of gingerbread recipes as we get closer to Christmas, but I'd thought I'd start with three very different recipes for Gingerbread Truffles. All three are terrific. As always, adapt the recipes to your needs or to what you have on hand. I always have different types and brands of chocolate at the ready. The secret--well, it's not really a secret--is to use the very best ingredients.

These three recipes for Gingerbread Truffles will reproduce the taste of Gingerbread Dough enrobed in chocolate! Be creative in your decorations--from sprinkles to sugars to candied ginger... it's up to you! Perfect for the upcoming holidays!

The First Recipe for White Chocolate Gingerbread Truffles is from Elizabeth LaBau at About.com 
The Second Recipe for Dark Chocolate Gingerbread Recipe is from Epicurious.
The Third Recipe is for White Chocolate Gingerbread Truffles from Organic Authority.

Do you have a family favorite?

WHITE CHOCOLATE GINGERBREAD TRUFFLES

Ingredients:
1 cup white chocolate chips (or Green & Black White Chocolate Bar chopped)
3 Tbsp light corn syrup
1/2 cup evaporated milk
1 tsp Madagascar vanilla extract
1 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
1/2 cup powdered sugar
1 cup finely chopped nuts
2.5 cups gingersnap crumbs (about one 12-oz box)
1/2 cup granulated sugar, for rolling

Directions:
1. Place white chocolate in large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.
2. Once white chocolate is melted, add corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with whisk until it comes back together. Stir in gingersnap crumbs, powdered sugar, all spices, salt, and chopped nuts. Place mixture in refrigerator until firm enough to shape, about 1 hour.
3. Using teaspoon or small scoop, make balls by rolling between palms.
4. Place granulated sugar in small bowl, and roll balls in the sugar--or roll in powdered sugar.
Want to get fancy? Roll the balls in colored sugars (red or green or gold?) or dip them in dark chocolate!
Keep them in refrigerator until you're ready to serve them, and then let them warm bit to room temperature.

DARK CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup whipping cream
10 whole allspice
10 whole cloves
1 Tbsp mild-flavored (light) molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 ounces plus 12 ounces high-quality white chocolate, chopped
1/2 cup chopped crystallized ginger plus additional for garnish

Preparation
1. Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour.
2. Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in 1/2 cup chopped crystallized ginger. Chill filling until firm, at least 3 hours.
3. Line baking sheet with parchment. Using melon baller or small scoop, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
4. Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
5. Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
You can also dip in colored sprinkles!

WHITE & BITTERSWEET CHOCOLATE GINGERBREAD TRUFFLES

Ingredients
3/4 cup organic whipping cream
10 whole allspice
10 whole cloves
1 Tbsp organic light molasses
1 1/2 tsp grated peeled fresh ginger
1/2 tsp ground cinnamon
Pinch of salt
18 to 20 ounces chopped bittersweet or semisweet chocolate (choose organic and fair trade)
14 to 16 ounces organic, fair trade white chocolate, chopped
1/2 cup chopped crystallized ginger, plus extra for garnish

Preparation:
1. In heavy medium-sized saucepan, bring first seven ingredients to a boil. Remove pan from heat and let steep for an hour.
2. Chop 7 ounces of bittersweet chocolate and 7 ounces of white chocolate into large metal bowl. Place bowl in saucepan of simmering water and stir chocolate until melted and smooth. Strain cream mixture into chocolate and stir in 1/2 cup of crystallized ginger (make sure it is minced fine). Chill filling at least 3 hours; it should be firm but not hard.
3. Line baking sheet with parchment. Take small spoonful of filling and roll quickly between hands until it forms a ball of one inch or less. If filling gets too sticky, return it to bowl and take another spoonful. Place each truffle on parchment. It's okay if they're imperfect! They're not finished. Chill truffles another 2 hours.
4. Line another sheet with parchment. Chop remaining bittersweet chocolate into another metal bowl and melt as before. Remove bowl from water and let cool to 115 degrees. Drop one truffle in chocolate and immediately lift it out with fork. Tap fork gently against side of bowl to remove excess chocolate, then use a knife to slide the truffle off the fork and onto parchment. Repeat. Chill your truffles until chocolate sets.
5. Line another sheet with parchment, and melt white chocolate in another bowl. Let cool to 100 degrees. Hold truffle in your fingers and dip top half into white chocolate. Place it on the parchment and press a bit of crystallized ginger into the top. Repeat. Chill again, at least 30 minutes.