Gingerbread House {Recipe}

Every year I host a Gingerbread House Party and invite some people for a confectionary extravaganza that turns out some unique and beautiful houses. If you’ve never made one of these beauties, this is the year! I’ve got a great recipe for gingerbread dough, and icing, and a step by step tutorial to get you from baking to decorating in no time flat. Let’s get started.

Start with making the gingerbread house dough. This recipe makes about 2 houses the size of the template you can find here:

Gingerbread House Dough

• 1 ¾ c. flour
• ½ tsp. cinnamon
• ½ tsp. ground ginger
• ½ tsp. salt
• ½ tsp. baking soda
• ½ tsp. ground allspice
• ½ tsp. vanilla
• ½ c. margarine (not oil) softened
• ½ c. firmly packed brown sugar
• Scant ¼ c. molasses (to double, use 1/3 c.)
• 1 whole egg

Now, let me insert here that I don’t eat my gingerbread houses. They are purely decoration. This being said, I use margarine instead of butter when I bake them. If I were going to make these into cookies I would use butter. But since I am making a good dozen and a half houses every Christmas, I go for the cheaper butter-alternative and use margarine.

Alright, let’s get mixing.

In a medium bowl mix together flour, cinnamon, ginger, salt, soda, and allspice. In the bowl of your electric mixer, beat vanilla, butter, and sugar for about five minutes--or until mixture is light and fluffy. Mixture will not be completely smooth. Beat in molasses and egg until blended and scrape down the sides of the bowl once. Beat in flour mixture on low speed until well blended. Divide dough into 2 equal parts, and flatten each piece of dough into a circle. Wrap pieces in plastic wrap and refrigerate for at least two hours.

 

Hopefully by this time you have a plan for your house. Do you want windows? A door that stands open? Plain sides and front? If you want the standard cut outs, proceed as specified. If you would like some windows, let’s say, then you will want to line your cookie sheets with parchment paper, cut out the window shape you want, crush up some hard candies (like lifesavers or jolly ranchers) into teeny tiny pieces and sprinkle them evenly into your window cavity. Then proceed as indicated. The sky is really the limit here. Do whatever the inner architect in you is yearning for.

Next, preheat your oven to 350 degrees. Grease large cookie sheets, or line them with parchment. If you’re doing the candy windows, please use parchment paper. My first time I didn’t, and the windows stuck to the pan. It was a mini tragedy.

Once your pans are ready, remove plastic wrap from one piece of dough and place it on a heavily floured surface. Roll out the dough with a thickly floured rolling pin to 1/8 inch thickness. Keep the remaining dough refrigerated until needed.

~For house template, and decorating instructions click here for the full tutorial.~

Gingerbread House Glue (Royal Frosting)

• 2 c. Confectioner’s sugar
• 1 egg white
• ¼ t. cream of tartar

Please note, you will want your frosting to be very thick and cement-like. You will get a VERY thick frosting from this recipe. If it is thinner, you will have trouble getting your house to stay together without having to hold it in place for a long time. If you would like your frosting to be a bit thinner, you can play around by adding more egg whites, or sugar, depending on the consistency you want.

Mix all ingredients together until thick and firm. Scoop into frosting bags with a rubber spatula. This recipe will fill one frosting bag very full. You can get disposable frosting bags at your favorite craft store in the cake decorating aisle. You may also use a Ziploc like I did in the beginning, snipping off a corner. Be aware that you may end up with blowouts from the Ziploc popping apart midway through decorating. Otherwise, these can be a good alternative in a pinch.

For detailed building and decorating instructions – with photos – click here for the full tutorial.

I hope this becomes something you enjoy from year to year. Merry Christmas from the WhipperChicks!

Fall Chili & Cornbread

Chili and cornbread go together like bosom buddies. One is always asking for the other, inviting it over for sleepovers, and giggling together under trees dressed in their autumn colors. So why try and separate what should be together? I know, I know, you’ve been burned before. Chili so hot you’ve had to pop Tums all night just to keep from breathing fire, or cornbread as thick and dry as a hay bale. If you’ve ever suffered from such moments of culinary disaster, let me give you some free dinner therapy. It starts with a quick and easy chili so warm and delicious, you’ll ask for another bowl. It’s low on heat, but if you’re into that kind of thing feel free to add more. Then you’ll top it off with wedges of cornbread that will make you talk with your mouth full. When it’s warm, a slip of butter melts in like a memory, and my kids come away with yellow freckled crumbstaches. Mmm hmm! It’s that good. So grab your beans and corn and let’s get started!

In-a-Hurry Turkey Chili

Ingredients:

• ½ small onion chopped
• 1 lb ground turkey
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 28oz can stewed tomatoes, chopped
• ½ c. ready made salsa
• 1 T chili powder

Alright, now get out your knife and Master-Chef your onion into a nice dice. Put it into a pan with your ground turkey and brown it. Meanwhile, drain and rinse your beans, and then chop your tomatoes. This is where you might decide to do things differently. I’m not big on huge chunks of tomato swimming around in my chili, so I plop the entire can into the blender and do a coarse chop before dumping it into the pan with the rest of the ingredients.

Add the salsa and chili powder, stir and let it come to a bubble. Serve with your favorite toppings.

Now on to the cornbread. I often make an 8x8 pan instead of 9x13 so there will be less for me to indulge on as the night goes on. I’ve included the half measurements in parentheses for your convenience:

Gimme More Cornbread

Adapted from Myra’s Corn Bread

• 2 c. (1 c.) flour
• 1 c. (½ c.) cornmeal
• 2 ½ t. (1 ¼ t.) baking powder
• 1 t. (½ t.) salt
• ¾ c. (6 T.) butter
• 3 (2) eggs
• 1 c. (½ c.) milk
• 1½ (¾ c.) sugar
• 1 t. (½ t.) vanilla

See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).

Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9x13 pan. Bake for 30-35 minutes.

If possible, cool in pan ten minutes before cutting into fat squares and serving with butter, or better yet – honey butter.

Now dust off your upper lip and tell me that didn’t make you smile.

{Fall Table} Pumpkin Butter

I give all credit for this delightful recipe to Miss Gina from Skinnytaste.com. {Gina, we love you!!} I LOVE her healthy choices and this one is not only healthy but OH SO GOOD for mock pumpkin pie on your toast, a delightful topping to your pancakes, crepes, you name it. If you haven’t checked out her site, you NEED to. Go now, I’ll wait….

See what I mean? She’s fabulous! This is her recipe:

• 3 ½ c. pumpkin puree or 1 (29 oz) can pumpkin
• 2 t vanilla extract
• ¾ c. apple cider or juice
• 1 c. packed brown sugar
• 2-3 cinnamon sticks
• 1-2 t pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30-40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

It’s me again. I got about 5 (½ pint) jars from this recipe. These would be heavenly and welcome gifts for the holidays. Something healthy and yet delightful to the taste is always so fun to get and use during those sugar logged weeks of festivity. Find these darling ½ pints at Target. Stir up a batch for yourself and gift a few. You’ll be in pumpkin heaven for weeks!

{Fall Table} Pumpkin Cakelettes

This is a treasured family recipe I learned when I married my husband. He is a dyed-in-the-wool pumpkin lover and this is the go to recipe for all holidays falling after Labor Day when everyone seems to crave that quintessential fall ingredient. Here I’ve given it the mini treatment, once again, using my mini cheesecake pans with the lift out bottoms. These work WONDERFULLY for this recipe!

• 1 box yellow cake mix
• ½ c. sugar
• ½ c. + ¼ c. butter, softened
• 4 eggs
• 1 lb can pumpkin (2 c.)
• 1 ½ t. cinnamon
• ½ c. brown sugar
• 1 6 oz. can evaporated milk

Begin by preheating your oven to 350 degrees and taking a cup of the cake mix and setting it aside for later.

For the Crust:

Spray your pans with cooking spray and place on top of a cookie sheet to catch any drips and keep you from having to clean your oven.

Mix remaining cake mix with ½ c. softened butter and 1 egg until combined. My pans make 12 mini cakes and I wanted 24, so I divided this crust ‘dough’ in half and then divided each half amongst the 12 cups. Press down into the bottom of the cups as evenly as possible to keep pumpkin mixture from running out the bottom.

For the Pumpkin:

Combine pumpkin, 3 eggs, brown sugar, cinnamon and EVAPORATED milk until smooth and creamy. Once again, divide your mix, and then carefully spoon pumpkin mix into the 12 cups over the crust, filling almost to the top.

Crumbly Topping:

Crumb together ¼ c. butter, white sugar and reserved cake mix. Sprinkle on top of the pumpkin mixture. It will be messy. Press down a bit into the pumpkin mix. Messy, but SO worth it, just you wait!

Now that you’ve layered this yumminess together, pop into the oven for 30-35 minutes. Your cakelettes will be done when a toothpick inserted into the center comes out clean of pumpkin.

Remove from the oven and let cool on the countertop for at least an hour before attempting to remove from the pans. When they are good and cool, they come out like a dream and look like the most adorable little pumpkin goodies you’ve ever seen. Take a bite and you’ll be using this recipe all winter long. Put some on a plate and send them to the new Mommy in your neighborhood or your husband’s co workers. They’ll thank you.

{Fall Table} Moose Bites

I heard about this simple recipe from my sister-in-law and had to give it a try. I call these little treats Moose Bites. Once you’ve had one, you’ll be reaching for more and making up these supremely easy snacks for teacher gifts over the holidays.

• Square Butter Pretzels
• 1 bag Rolos
• 1 6 oz. bag Pecan halves

Preheat oven to 170 degrees.

Line a large cookie sheet with parchment paper.

Lay out pretzels, unwrap Rolos, and top pretzels. Pop into the oven for 4-6 minutes. Pull the cookie sheet out and quickly press pecan halves into the softened chocolate.

Allow to cool for a moment or two and then place the pan in the fridge to cool completely and set. This takes about ten minutes. Now give ‘em a try and then come tell me what you think!

{Fall Table} Caramel Apple Hand Pies

Inspired by Jenny from Picky Palate

• 1 pkg (2 shells) refrigerated pie crusts (in a box, not in a pan)
• 3 large apples, peeled, cored and finely diced
• 4 T butter
• 4 T brown sugar
• 2 tsp. cinnamon
• Caramel dessert topping

I’m kind of picky about my apple desserts. I’m not a sauce person…but I don’t like huge chunks of apple either. Don’t get me wrong, I LOVE fresh apples. We stock up on a dozen a week around here and keep them in a huge bowl in the fridge for easy pickings. Yet when we come around to the cooked variety, I get picky. I like my apples finely diced and tender but not mushy.

Before you start, preheat oven to 350 degrees and remove pie crusts from the fridge.

To begin, you will need three large apples. I used Galas, but I bet these would be great with many different varieties. Core and peel and then dice these babies into tiny pieces. Melt butter into a skillet or pot. I used my trusty cast iron skillet. LOVE it for stuff like this. When butter is melted, add apples, brown sugar and cinnamon and stir over medium heat for about fifteen minutes until apples are fork tender.

Roll your room temperature pie crusts out onto the counter and use a paring knife to cut out about ten hand sized circular shapes. These don’t have to be perfect by any means. That’s what makes this recipe so easy and fun. Get the kids in there cutting out the dough. When you get as many as possible from both your shells, mush it all together and roll it out for more. These shells are super easy to handle.

Place your shell shapes on a cookie sheet covered in parchment paper to catch any spills. Use your fingertips to press a ring around the center of your pie shell circle where you will put your apple mixture. Your apples should have a delicious brown sugar sauce from the butter, cinnamon and sugar. Scoop up about a ¼ to 1/3 cup of apple bits into the pie shell. Once all shells are filled drizzle apples with about a Tablespoon of caramel sauce. If you’re a fan, you could also add a sprinkle of roasted roughly chopped pecans or walnuts on top. Let the culinary artist in you come out as you fold up the edges in a rough and rustic way, gathering them together like a ruffle around the pie, closing in the apples all the way around. This was the most fun I’ve had with a pie in ages!

You should have about ten little hand pies by now, all ready for the oven. Pop them in and bake for 25-30 minutes until the crust grows golden brown and filling is bubbling. Allow to cool for about fifteen minutes. These would be heavenly with a mini scoop of vanilla bean ice cream. Alone, they are delicious and just the right size for a sweet bite!

{Fall Table} Salad Sliders

Nothing says Fall like this delicious combination of cabbage, parmesan shavings and pine nuts. This recipe is extremely versatile and should be used as a guideline for your creativity. Switch out lettuces, toppings and dressings to your hearts content. I can’t wait to try a few other varieties myself!

• 1 head purple cabbage
• Wedge of parmesan (I found mine in the deli area of my local grocery)
• Orange Bell Pepper
• Dried Cranberries
• Pine nuts (I found these shelled and roasted at WalMart in the baking aisle with the other nuts)
• Bottle of your favorite Italian Dressing

Tear off a palm sized cabbage leaf. I used a sharp knife to trim the leaves to a good size for my tray. Use a sharp knife to shave off slender curls of Parmesan. Lay on top off cabbage leaf. Slice and dice the bell pepper and sprinkle it, a few cranberries and pine nuts atop the cabbage and parmesan. Now, do your best Master Chef imitation and drizzle about one teaspoon of dressing across each leaf. Pick up your new salad creation, fold up the leaf a bit to keep from losing goodies and bite into a little bit of heaven! I can’t wait to hear how you put this to use. Keep me posted!

{Fall Table} Cheesy Potato Soup

Cheesy Potato Soup in Bread Bowls

These bread bowls are from the local grocery. I’ve yet to venture into the field of bread bowl making, though I have many good roll recipes that might translate nicely. Once you have a few bread bowls, you’re ready to make this delicious soup for a crowd!

• 6 large potatoes, peeled & diced
• 3 stalks celery, diced
• 2 large carrots, diced
• (can also add zucchini, broccoli, etc.)
• 6 chicken bullion cubes or 6 tsp. granules
• White Sauce:
• ¾ c. butter
• ¾ c. flour
• 1 qt milk
• 1 c. shredded cheddar cheese

Dice your potatoes, celery, and carrots into small pieces. This makes for easier mashing later and quicker cooking. Put all veggies into a large pot and just cover with water. Add the chicken bullion and bring to a boil until veggies are tender. Remove from heat but DO NOT DRAIN!! Mash with a potato masher. Meanwhile, in another pot you’ll be making a white sauce. In the second pot, melt butter. Remove from heat and whisk in flour. Gradually whisk in milk. I like to use my stash of powdered milk in recipes like this, but you can use regular milk from a jug as well. Return this second pot to heat and stir in cheese until melted. Your sauce will gradually thicken. When you’ve got a nice thick cream sauce, combine the two pots, stirring the mashed veggie mix into the cream sauce. If your soup seems too thick, feel free to stir in some more milk.

Cut off bread bowl tops and hollow out bowl. Use these yummy bits for dunking in your soup if you like. Ladle in hot soup and enjoy, scooping out bites of bread with your soup. Talk about a warm dinner! Yum!

Lemon Curd Cheesecake

It would seem that lemons are made from sunshine. They soak up the rays until their skins turn a bright cheery shade that radiates warmth and happiness. These delightful pucker-fruits add a bright flavor to every dish. An All-Star pair, lemons and sugar combine to heavenly deliciousness in lemonade and lemon bars to name just a few enjoyable concoctions. There’s no end to their adaptability. Consider them stirred together into yummy cheesecake batter and infused in the crust. They transform this luscious cake with their lemony-sweet goodness into a treat so good you have to share! Yeah, it’s that good! Now that I’ve got your attention, let’s get started…..

Lemon Curd Cheesecake {click here to print the recipe}

Crust

• 1 box Lemon Cake Mix
• ½ c. butter, softened
• 1 t. grated lemon peel

Filling

• 2 (8oz) pkgs cream cheese, softened
• ¾ c. sugar
• 3 (3.5 oz) containers ready to eat lemon pudding (from 4-pack container)
• ½ c. sour cream
• 3 eggs
• 2 c. frozen (thawed) whipped topping

Heat the oven to 300 degrees.

You’ll begin with a lemon cake mix. Before you start, reserve ¼ cup of the mix for later. Now mix in the butter and lemon zest until crumbly.

Spray your pans with cooking spray and then scoop some of the crust mix into each of your pans. We used these fun 3-inch cake pans with a lift out bottom. They’re awesome! Press the crust mix down into the bottom and up the sides a bit. This recipe will make about ten 3-inch cakes. Reserve the remainder of your crust mix in a small bowl while you stir up the cream cheese batter.

Combine reserved cake mix, softened cream cheese, pudding, sugar and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. It will look heavenly and it will taste even better. Resisting the urge to dip your fingers in the batter, spoon the mixture in on top of your crusts, filling each cake up about two-thirds of the way. The filling will rise and then sink back down as it cools.

Bake in a preheated oven for about thirty minutes. Begin checking around 25 minutes. You want each cake to be firm around the edges but still a bit jiggly in the center. Remove from the oven.

Cool on the counter for about twenty minutes and then refrigerate for twenty more before loosening and removing from the pans. You’re going to want to pop them out before then, but trust me, it will only end in tears! Let them firm up completely in the fridge before working your magic. During this time, keep your batter in the fridge, lightly covered until your pans are free to make the remaining cheesecakes. Then repeat the process until you’ve used up all your batter.

Once removed from the pans, cover and refrigerate your cakes 4 hours or overnight…if you trust your husband not to sneak in and “taste test” them for you. It’s your call.

When you’re ready to serve, top with one tablespoon each of lemon curd. Pipe on whipped cream and top with a half slice of lemon. Now call your girlfriends over for lunch and wow them with this little nibble of sunshine that will have them raving! Enjoy!

Petite Éclairs in a Jar

Harvest time is upon us. I have fond memories of our kitchen counter crowded with tall canning jars glistening with shiny red tomatoes, long slender green beans and jiggly jellies all ready to be tucked into our pantry for the cold winter months. Apples, pears and strawberries were peeled, chopped and boiled into sauces and jams. The line up was a moment of pride, a job well done after a hot summer of tending and watering. Even now, seeing a canning jar fills me with a craving for something delicious. You may not be the canning type, but you’ll definitely want to pick up some darling ½ pint jars for this recipe. It won’t get you through the long winter months, but it will transport you to a tasty place you’ll want to visit again and again. It’s called Petite Éclairs in a Jar. Believe me, it will top your list of ways to use your jars in years to come.

First you’ll need ½ pint jars. I found some in my local grocery store. They’re so cute you’ll want to buy every one in sight, but this recipe will make about a dozen.

Petite Éclairs in a Jar

• 1-2 sleeves Graham crackers
• 2 (3¼ oz.) boxes instant French vanilla pudding
• 3 ½ c. milk
• 1 (8 oz.) container whipped topping, thawed
• 1 tub chocolate frosting

1. Make sure your jars are clean and dry. Break graham crackers into small pieces and line the bottom of jars with them. Don’t be afraid to overlap a bit.

2. Mix up the cream. In the bowl of an electric mixer, combine pudding powder and milk, beating at medium speed for two minutes. Fold in thawed whipped topping. Divide cream mixture among jars. Fill about 2/3 to ¾ full.

3. Top with another layer of grahams. Break up here and cover entire surface as well as possible. It will make the next step easier.

4. Finish off with a thick layer of frosting spread across the top like a lid. Use the edge of the jar as your finishing point.

5. Refrigerate for 8-24 hours. I don’t put lids on at first to let the frosting firm up, but after about 6 hours I put the lids on.

6. Serve with a spoon and a sigh of satisfaction for the harvest you’ve created.

Bon Appétit!

Christene

Peanut Butter Cookie Cheesecake Bonnes Bouches

One of the pleasures of life is to open a brand new jar of peanut butter. The smooth creamy surface, pristine and untouched and smelling so nutty and tempting it’s like a blank canvas. What will become of this little bottle of mushed up nuts? Today you’ll be grabbing one of your favorites for this delicious recipe. I hope you have a jar or two! Get your rubber spatula and let’s dig in!

Today we’ll be making Peanut Butter Cookie Cheesecake Bonnes Bouches. Get your mouth around that one! What is a Bonne Bouche? I hear you asking. Yes it is French and translated it means “a delicious morsel or mouthful”. This yummy recipe definitely qualifies. A crumbly peanut butter cookie crust beneath a tender layer of peanut buttery cream cheese filling, topped with whipped cream and half a mini Reeses peanut butter cup. Mmm…let’s get started!

Begin by making the peanut butter cookie crust.

Peanut Butter Cookie Crust

Adapted from Soft Peanut Butter Cookie by Natalie Gardner

• ½ c. butter, softened
• ½ c. peanut butter
• ½ c. white sugar
• ½ c. brown sugar
• ¼ t. vanilla
• 1 egg
• *1¼ c. flour
• *¾ t. soda
• *¼ t. salt

1. Cream all but starred items. Sift starred items and add to peanut butter mixture.

2. Using a Tablespoon, scoop dough into well greased mini cheesecake pans. (You want the ones with little lift out bottoms). Don’t overfill! Unfortunately you will have extra dough. I’m sure you can think of things to do with it.

3. Bake in a 350 degree oven for about 5 minutes. The dough will puff up and begin to brown around the edges looking awfully scrumptious.

4. Resist the urge to eat it right now! Instead, use your Tablespoon to press down the puffiness making a well for the heavenly peanut butter filling.

Now, mix up the filling:

Peanut Butter Cream Cheese Filling

12 oz. cream cheese (1 ½ blocks) softened

¾ c. sugar

½ c. creamy peanut butter

2 large eggs at room temperature

¼ c. sour cream

1 ½ t. vanilla

1. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in the peanut butter. Scrape down the sides of the bowl with a rubber spatula, then beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Finally, beat in the sour cream and vanilla.

2. Use your Tablespoon to fill the wells. Fill straight to the top and pile just a bit on top without going overboard. Your cheesecakes will puff while cooking and then sink down a bit.

3. Put your pans into a 350 degree oven. If you’re using the tiny squares like I did, you’ll have less filling and a wider surface area. Cook for only about 13 minutes until edges are set, but center is still a little jiggly. For the mini rounds, cook at least 15 minutes, but probably more like 17 minutes, watching and testing so as not to overcook. I got nervous and took them out too early resulting in raw centers. Still yummy, but not as good as they could be.

4. Cool on the counter top, then press up from the bottom and lift your little cakes out of the pan. Put them on a plate and into the fridge. I am an impatient woman, but these really are even better if you wait till the second day.

5. Now they’re ready to be properly topped and consumed with relish. You can make your own whipped cream, or use a scoop of Cool Whip to top your cakes. Refrigerate your Reese's Cups to keep them from being too soft and squishing when you slice them. Slice one cup and press it gently into the whip. Voila! You have a fancy bonne bouche that will make you sigh with satisfaction. Now whip a batch for your next party or book club meeting and tell me they don’t go flying off your fancy platter.

Christene

Come meet Christene, our newest WhipperChick.  We are so excited to have her join our team!!