by Sharon | Jul 20, 2014
I’m learning that a gingerbread man cookie cutter can be used for so much. Just allow your imagination to go a bit wild and these cut outs can become a variety of Halloween icons. I thought the Vampire Gingerbread Men were adorable, but I now have a new favorite with these Gingerbread Men Skeletons. They take a bit more decorating time and patience, but it is well worth the effort. I’d also invest in some 4-inch gingerbread man cookie cutters to allow space for your creativity to soar.
Image compliments of http://www.bettycrocker.com
Use the recipe for the Vampire Gingerbread Men Cookies. The only difference is that you’ll be using white frosting in a piping bag to do your decorating magic.
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The trick to getting this frosting to flow nicely is by putting it in the microwave on high for 30 seconds.
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Stir until smooth before spooning it into a resealable food-storage plastic bag.
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Seal the bag nicely before cutting off a tiny hole in the corner of the bag. I forgot to mention to get all the air out of the bag before sealing.
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Twist the bag above the frosting, squeeze bag gently to pipe frosting in a skeleton design on cookies.
To be honest with you, if you aren’t a gingerbread cookie fan you can do the same with sugar cookies which I have to admit are my favorite. You decide if it’s the shape of a gingerbread man or the taste of a gingerbread man that is more important to you.
If it’s authentic gingerbread man cookies you’re after, then click here for the recipe. If you want to go with a sugar cookie recipe, keep reading for the recipe.
You can always find a sugar cookie mix, but if you want to go traditional, here’s the recipe:
Ingredients:
1 1/2 cups powdered sugar
1 cup softened butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Directions:
1. Get out the mixer and a large mixing bowl. You’re going to beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed.
2. Mix in vanilla, 1/2 teaspoon almond extract and the egg.
3. Mix in flour, baking soda and cream of tartar.
4. Cover and put in the refrigerator for about 2 hours or until firm.
5. After the dough mixture has cooled. Heat oven to 375°F.
6. On lightly floured cloth-covered surface, roll half of the dough at a time 1/8 inch thick.
7. Cut into desired shapes.
8. Place your cookie shapes 2 inches apart on an ungreased cookie sheets.
9. Bake 7 to 8 minutes or until light brown.
10. Remove your cookies from the cookie sheet to a cooling rack. All to cool for about 30 minutes.
11. Now you’re ready to decorate.
I know this recipe jumps around a bit, but this was the best way for me to get the most important information to you the quickest.
This is one of those decorating sessions that will be thoroughly rewarding . . . especially when you receive the oooohs and awwwws!
Enjoy!
by Sharon | Jul 20, 2014
Did you ever imagine adorable gingerbread men being turned into vampires? Well it can be done with just a bit of frosting gel to his precious smile. It seems whatever recipe you have, you can turn it into something special for Halloween. I’ve never been a great fan of gingerbread cookies, but I have acquired a taste for them through the years. I guess next will be the quaint gingerbread houses turned into haunted houses. Hummm, decorating these could be quite fun.
This image is compliments of http://www.flickr.com
Can you imagine having a tray of these greeting your guests at the food table? They are frightfully delicious! I think they would be great fun to put in a box and hear the screams of fright when the box is opened.
Well, you’ve seen the image, now to get down to the traditional gingerbread men recipe.
Ingredients:
1 cup packed brown sugar
3/4 cup softened butter or margarine
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
frostings of your choice for decorating
You may want to use M & M’s or Skittles for the buttons down the front of the body
You may also like to have a Gingerbread Man cookie cutter.
Now, to get this dough mixed up and popped in the oven:
1. Get out your mixer and large mixing bowl. You’ll need it to beat the brown sugar, butter, molasses and egg on medium speed until well blended.
2. Turn the mixer down to low speed as you beat in the flour, baking soda, ginger, cinnamon, salt and cloves.
3. You’re now ready to remove the dough from the bowl onto a lightly floured surface. Just make the dough into a ball and press into a flat disk. Wrap it up in plastic wrap and pop it in the refrigerator for an hour or until firm.
4. Back to work on your cooled, firm dough.
5. Heat oven to 350°F.
6. Get out the cookie sheets and give them a light glaze of cooking spray.
7. Lightly flour your working surface. Now, you’re ready to roll out the dough to a 1/4-inch thickness. I lightly flour my rolling pin to keep it from sticking and pulling out pieces of the dough.
8. Now for the fun part, cutting out the gingerbread men. Using a gingerbread man cookie cutter which needs to be lightly floured, too. That’s some sticky dough!
9. Place your gingerbread men 2 inches apart on prepared cookie sheet.
10. Reroll dough scraps together, roll them out to 1/4-inch and cut out additional cookies. Do this step as many times as necessary.
11. Bake 10 to 12 minutes in the oven.
12. Immediately remove from cookie sheets to cooling racks. Thorough cooling takes about 30 minutes.
13. Now, you’re ready to decorate!
This is a fun recipe that allows you to get creative.
by Sharon | Jul 19, 2014
In honor of National Root Beer Float Day August 6, I thought I’d search for a suitable recipe. Brownies are always a favorite. Combining chocolate with root beer to give that Black Cow Root Beer Float taste which my family really enjoys. For those of you who are unfamiliar with Black Cow Root Beer Floats it’s chocolate ice cream and root beer. Here’s a great recipe that gives that wonderful rich taste sensation in a brownie.
This delicious images is compliments of http://www.cookiesandcups.com
Recipe: Root Beer Float Brownies
Let’s get started with the Ingredients:
- 2/3 cup flour
- 1/2 cup cocoa powder
- 6 oz chopped semi sweet chocolate
- 4 Tbsp. butter
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 8 oz. root beer
- 2 tsp. vanilla
- 1/2 tsp salt
Let’s get these brownies mixed up:
- Preheat your oven to 375°
- Lightly grease a 9×9 baking dish or spray with your favorite cooking spray
- Get out your sifter and a bowl. Set the sifter in the bowl and put in the flour, cocoa powder and salt. Set aside while you move on to the next step.
- You’re going to want to melt the butter and semi-sweet chocolate together. You can use a double boiler or the microwave. Once its melted, let the mixture cool for about 5 minutes.
- Get out your mixer to blend the eggs, granulated sugar, brown sugar and vanilla.
- You’re going to add the chocolate and butter you’ve been cooling.
- Next add half the flour and half the root beer (You’ll be using the other half of the root beer, so don’t drink it). Mix on low, scraping the sides to help all the ingredients get mixed together.
- Now, you’re going to add the remaining flour and root beer. Mix it on low speed. Batter will be a bit thin, but that’s all right, you’re doing fine.
- Pour the batter into your prepared pan and bake for 25 minutes or until the center is done.
- Let cool completely before cutting or frosting.
Recipe: Root Beer Frosting
Ingredients
- 1/2 cup softened butter
- 1/3 cup root beer, let it set awhile so the foam disappears
- 5 cups powdered sugar
- 1/2 tsp. root beer extract is optional — it depends how much root beer flavor you want.
Instructions
- In your mixer, beat butter on medium speed until smooth.
- Slowly add in your powdered sugar and mix it in.
- Now add your root beer and the extract, if you decided to use it.
- Beat on medium until smooth and thoroughly mixed.
Once the brownies are thoroughly cooled, frost them.
There’s this really cool root beer dessert topping you may find interesting to drizzle over the frosted brownie before serving. You can also add a bit of whipped cream — I spritz it from the can. Some people do it up right by adding a maraschino cherry on top.
This is really a good recipe your family is sure to enjoy.
by Sharon | Jul 18, 2014
I absolutely love Vintage art. This collection of Free Printables is compliments of http://www.catchmyparty.com
It’s such a delightful collection that includes invitations, drink bottle labels, plus other labels you can use in a variety of ways to add a special touch to your elegant food display and a Trick or Treat Banner for your party decorating theme.
I’m thinking this would be an excellent theme for that Tween Halloween Party your kids are begging you to let them have. Yes, my Two Cans On A String are vibrating with excitement for this party pack of free printables.
I’m thinking the Martha Stewart Coffin Treat Boxes would fit in nicely with this gothic theme.
Yes, excitement is in the air. Fall can’t come too soon for me.
Thanks for stopping by!
by Sharon | Jul 16, 2014
Image Compliments of http://www.tasteofhome.com
Here’s a simple cake recipe to make with that wonderful root beer float taste your family will love.
Let’s begin with the Ingredients:
1 package of your favorite white cake mix
1 3/4 cups cold root beer
1/4 cup canola oil
2 eggs
1 envelope whipped topping mix
Now to mix it up and pop it in the oven:
1. You’re going to need a large bowl to combine the cake mix, 1 1/4 cups of root beer, oil and eggs. You can beat it at low speed with your mixer for 2 minutes or whisk by hand for 3 minutes. I prefer to whisk these ingredients together by hand — less clean-up.
2. Grease a 13 x 9 inch baking pan.
3. Pour the mixed ingredients into the baking pan.
4. Bake at 350 degrees for 30 to 35 minutes — check it by sticking a tooth pick into it. You know the drill, when the tooth pick comes out clean, then it’s done.
5. Now, you’re going to have to be careful handling the baking pan, because it’s going to be HOT!
6. Let it cool a bit in the baking pan before removing it to a wire rack to cool completely.
Now you’re ready to make the frosting for this yummy cake:
1. Aw geez another bowl. This time a small one. You’re going to combine the whipped topping mix and the remaining root beer. What? You drank it! Well, you’re going to need about 1/2 cup of root beer to mix with the package of whipped topping mix. So pop open another can.
2. You’re going to have to use the mixer for this. You’ll beat it until soft peaks are formed. Now, I’d taste it to make sure I can taste the root beer and it has that ice creamy foamy taste.
3. Frost the cake. Pop it in the refrigerator until you’re ready to serve it.
While you’re cleaning up the kitchen, you can enjoy your remaining root beer.
This cake recipe should serve between 12 and 15, depending upon the size of each piece, of course.
Enjoy.
