Gingerbread Cutouts

Sugar cookies are out and gingerbread is in! These cookies are delicious, festive and so fun to make with different cookie cutters. This time they didn't even get to be decorated- just devoured!

1/2 cup butter, softened

1/2 sugar

1 tsp baking powder

1 tsp ground ginger

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

1/2 cup molasses

1 egg

1 Tbl vinegar

2 1/2 cups flour

Using a mixer, beat butter using paddle attachment. Add sugar, baking powder, baking soda and spices. Beat until combined, scrapping sides occasionally. Beat in molasses, egg and vinegar. Beat in as much flour as you can putting in half cup at a time. Stir in remaining flour. Divide dough in half, wrap in plastic wrap and refrigerate for three hours or until easy to handle.

Preheat the oven to 375'F. Grease a cookie sheet or use parchment paper or a silpat. On a lightly floured surface roll half the dough at a time, a 1/4 inch thick. Using cookie cutters, cut out dough and bake for 5-6 minutes. Cool on a cookie sheet. Sprinkle with powdered sugar, decorate with royal icing or just dig in!

Fudgin Around

I'm an ingredient freak. I hate using gelatin, high fructose corn syrup (HFCS), hydrogenated oils or any other lab experiments. Finding a fudge recipe that didn't contain a bunch of my "do not use" ingredients was a hard task that lead to a compromise. I found a recipe that called for one tiny bit of corn syrup (which contains HFCS, bummer): one teaspoon. That's pretty darn good to me! 

Fudge is fun because it gives you some room to be creative. Any kinda nuts, spices, candy, chips or sprinkles will make it a more enjoyable edible. I ended up making two batches. The first, candy cane fudge and the second, cinnamon walnut fudge. This recipe requires a candy thermometer but don't be scared! It's actually quite relaxing to make. You get a lot of free time so you can wrap a few presents while you wait!

Make about 1 1/4 pound, a 7x7 baking pan makes great portioned pieces

2 cups sugar

3/4 cup half-and-half

2 ounces unsweetened chocolate, cut up

1 tsp light corn syrup

1/8 tsp salt (optional)

2 Tbl unsalted butter

1 tsp vanille

1/2 cup add in's

1 tsp spices

Line baking dish with foil and butter it. In a 2-quart heavy saucepan combine sugar, half-and-half, chocolate, corn syrup, and salt. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side. Reduce heat to medium-low, continue boiling at moderate, steady rate, stirring occasionaly, until thermometer reaches 236' F, softball stage (15-20 minutes). 

Remove saucepan from heat. Add butter and vanilla but do not stir! Cool without stirring until it reaches 110'F (20-35 minutes). Remove thermometer then beat mixture together until its thickens (2 minutes). If desired add add in's and stir for 3 minutes or until it slightly starts to loose it's gloss. 

Immediately spread it in the baking dish. Cut while hot and let cool for about 1-2 hours. Store tightly covered.

Persimmon Cookies

All around the Sierra Nevada Foothills, you'll find this bright orange fruit that are irresistible to not pick. Like every year, I went on a rampage and got too many to play with. Yep, I could give them away, but they're so darn pretty! So here's a simple old school recipe that I got from a 1970's cookbook of my Mom's, that is a promising way to get these gems off your table and into your belly!

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 beaten egg
1 tsp baking soda
1 cup persimmon pulp
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
2 cups flour
Optional: 1 cup dried fruit, nuts, or chocolate chips

Preheat the oven to 350 degrees. Cream sugars, vanilla, butter, and beaten egg. Then add the baking soda and persimmon pulp to the sugar mixture. Sift the flour, salt and spices into the persimmon mixture. Drop spoonfuls onto a greased cookie sheet and bake for 10 to 12 minutes.