Gingerbread

I made Gingerbread and Chocolate Bark for Luke and Ethan's teachers.
Here is the Gingerbread Recipe from Wacky Cakes & Kooky Cookies











Gingerbread


3/4 Cup Brown Sugar
4tbsp golden corn syrup
2tbsp molasses
2tsp ground cinnamon
2 tsp ground ginger
a pinch of ground cloves
grated zest of 1 orange
3/4 cup salted butter, diced
1tsp baking soda
2 2/3 cups all purpose flour


Put sugar, both corn syrups, cinnamon, ginger, cloves, orange zest and 2 tbsp water in a saucepan. Bring to a boil, stirring. Remove from heat and stir in butter, until melted. Add the baking soda. Stir in the flour while the mixture is warm. Turn out the dough, wrap in plastic and chill until just firm. About an hour. Don't let it get too hard in the kitchen. It is so easy when it is still pliable.

When ready to bake, roll out the dough on a lightly foured surface to about 1/8 inch thick. Cut into shapes. Place cookies onto trays lined with parchment paper. Cook in preheated oven at 350 degrees F for 10-13 minutes. Let cool and decorate with icing sugar mixed with lemon juice.

First seven ingreds in pot. Start the heat!

Mixture is boiling.

Add butter and allow to melt.

Add flour and baking soda. Stir it up.

Mix until all the flour is incorporated.

Squish it into a ball.

Plastic Wrap. Then in the fridge.

I made five sizes of stars.

Put stars on baking sheet.

Ready to decorate.

Stars and bark. Bark needs some cuts and then it's all bagged.

I love gingerbread!

Yumma Yumma!

Chocolate Bark

Equal amounts of semi-sweet or dark melting chocolate and white chocolate.
A largish candy cane.


Melt the semi sweet/dark chocolate.
Line a pan with parchment paper and cut the sides on a diagonal so the parchement comes up the sides of the pan.
Pour the melted chocolate into the pan and make sure, by tapping the pan, that the chocolate is equally distributed.
Let set at room temperature for about 10 minutes then put in the fridge until further set, about 20 more minutes.
Bring it out of the fridge making sure it is firm.
Let it reach room temp for about 10 minutes. You want it put your finger on it and see your finger prints.
Melt the white chocolate.
Put the candy cane in a clean plastic bag and pound it with a rolling pin.
Pour the melted white chocolate onto the dark chocolate. Roll the white chocolate around, tilting the pan, so it's equally distributed.
Sprinkle with the broken candy cane. Let the bark set for about 10 minutes and then put it into the fridge for about 30 minutes to an hour.


Use a flat mettle spatula to cut the bark into small pieces.
Can be stored in an airtight container at room temperature.