Gingerbread Cookie Mix

Tuesday, December 16, 2014

Gingerbread Cookie Mix Gift Recipe

Recipe: Gingerbread Cookie Mix

Summary: Give the gift of cookies that they can enjoy whenever the mood strikes them. An easy gingerbread cookie mix in a jar makes a great teacher gift this Christmas and holiday season. Makes 1 gingerbread cookie mix.

Ingredients

  • · 1 quart-sized glass jar with a lid
  • · 3 ½ cups all-purpose flour, divided
  • · 1 tablespoon ground ginger
  • · 3 teaspoons ground cinnamon
  • · 1 ½ teaspoon baking soda
  • · ½ teaspoon ground cloves
  • · ½ teaspoon freshly grated nutmeg
  • · ½ teaspoon salt
  • ·¾ cup packed muscovado or dark brown sugar
  • Additions:
  • · Small containers of sprinkles
  • · Cookie cutter

Directions for Assembling Jar:

  1. 1. In a small bowl, mix together 1 ¾ cups flour and the ginger, cinnamon, baking soda, cloves, and nutmeg. Add in an even layer to the jar.
  2. 2. Layer the brown sugar, followed by the remaining 1 ¾ cup flour. Top the jar with the lid and decorate.


To Make Gingerbread Cookies:

  • ½ cup butter, softened
  • 2 large...

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New Orleans-Style Pralines

Tuesday, December 16, 2014

Traditional New Orleans Homemade Pralines Recipe

Recipe: New Orleans-Style Pralines

Summary: If you like brown sugar and pecans, there is no better way to get them into your mouth than via this candy. Pralines (pronounced prah-leens) are a simple mixture of brown sugar, butter, and milk, cooked and stirred until somewhat creamy, somewhat crumbly—with a bunch of pecans thrown in for good measure.

Ingredients

  • -1 cup granulated sugar
  • -1 cup packed light brown sugar
  • -1/2 cup evaporated milk
  • -4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  • -2 teaspoons vanilla extract
  • -1 1/2 cups pecan halves, coarsely chopped

Instructions

  1. 1. Line a jelly-roll pan with aluminum foil, smoothing out any wrinkles. Coat foil with nonstick cooking spray.
  2. 2. Combine the granulated sugar, brown sugar, and milk in a saucepan and stir to moisten. Cook over medium heat, bringing to a simmer. Cook until it reaches 235°F (soft-ball stage).
  3. 3. Remove from heat and add butter pieces. Allow mixture to sit for 1 minute to soften butter, then stir...

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Double Chocolate Peppermint Bark

Tuesday, December 16, 2014

Double Chocolate Peppermint Bark Recipe

Recipe: Double Chocolate Peppermint Bark

Summary: This candy looks great packaged in clear cellophane bags tied with red, green, gold, or silver ribbons— perfect for a hostess gift during the holidays. Or go all out and offer a whole tin! Also, if you can find red, green, and white candy canes, the bark will look even more colorful.

Ingredients

  • -Twelve 6- to 7-inch-long red and white peppermint candy canes
  • -1 pound couverture bittersweet or semisweet chocolate (see page 10), finely chopped
  • -1 pound couverture white chocolate (see page 10), finely chopped

Instructions

  1. 1. Line a jelly-roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or line the pan with a piece of acetate.
  2. 2. Place candy canes in a heavy-duty zipper-lock plastic bag, press out air, and seal bag. Crush candy canes with a rolling pin, alternately rolling and whacking candy until it is fairly uniformly crushed; aim for 1/4-inch pieces....

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Pink Raspberry Cake Balls

Tuesday, December 16, 2014

Pink Raspberry Cake Balls Recipe

Recipe: Pink Raspberry Cake Balls

Summary: These are very pink and very girly, perfect for a girl’s birthday party or a bridal shower. White cake is combined with fresh raspberries and vanilla Confectioners’ Sugar Frosting. A dip in white chocolate and freeze-dried raspberries on top complete the pretty picture. To purchase freeze-dried raspberries, check your local Whole Foods store or see Resources (page 164) for the company Just Tomatoes, Etc.! (To really girly it up, use pink Wilton Candy Melts instead of white chocolate for the outer coating.)

Ingredients

  • • 1 batch White Cake, baked, cooled, and crumbled
  • • 3 cups fresh raspberries
  • • 1/2 batch Confectioners’ Sugar Frosting (recipe follows), ready to use
  • • 1 2/3 pounds white chocolate, such as Callebaut or Valrhona Ivoire, finely chopped
  • • 1/3 cup freeze-dried raspberries, crushed
  • • 48 miniature fluted paper cups (optional)

Instructions

  1. 1. Combine the cake and fresh berries, using a pastry blender to break down the berries. Add 2/3...

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