A Condemned Gingerbread House - The Daring Baker's Challenge

Twas the night before Christmas when I decided to complete the Daring Baker’s Challenge...I had made the gingerbread dough the day before...very delicious from Martha Stewart and chilled it in the fridge. I cut out my templates for the Swedish gingerbread House and felt good about the challenge. My gingerbread house was going to be beautiful! I rolled out the dough, cut out the pieces and baked them...so far so good. I decorated the walls and the roof and front door before assembling...and then ...everything went downhill. I decided to change the look of the windows so started cutting into the baked/cooled gingerbread... cracks started forming. I still thought it would be ok because I made a sugar syrup that was like superglue and everything would hold together.


Before I forget...The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

The rules were simple: free standing, everything edible, no graham crackers – we had to bake our own gingerbread and use templates to cut it out.

Now let’s continue...it was Christmas Eve and I called on Dan because I needed a second pair of hands to help me support the structure. I held one wall while Dan moved the front wall – with a few cracks – (I thought it had character) to join to it. He was ready for me to paint on the sugar syrup to hold it together. In my defence, I really couldn’t see with all the gingerbread stuff, hands etc in the way,  ---so...

Twas the night before Christmas and I heard a scream...it seemed in this challenge we weren’t a team. He jumped up and down and dropped the front wall, put his finger in his mouth and ran down the hall. His tongue was now burnt and I stood there concerned. He showed me his big blister and his tongue that was burned!

The house was in shambles!!!! Dan was injured and my gingerbread man was homeless....

We tried to piece the house together and even tried to prop it up with spice bottles.  Nothing! Nothing! was working out!  We laughed and laughed... and then piled up the pieces and Dan took a bite of the roof...

I failed this challenge and the gingerbread house was condemned, but it was fun all the same! 
SSSHHH don't tell anyone but  I am going to try it again..

Merry Christmas from all of us at SweetSadies!


Until we bake again

Penny

The 2009 Christmas Cookie Swap!

The holiday season is upon us and with it comes Christmas cookies. I love making Christmas cookies...so many shapes and flavours ummmmmm! And so I decided to host my first annual Christmas cookie exchange. I planned one last year , but a terrible snowstorm prevented people from coming and I was left sitting home alone with my cookies...so sad.... although my dear friend Randy brought me his cookies the next day. And so this year I was determined to make one happen!

I read Robins cookie exchange information and followed some of her rules. Thank you Robin...you inspired me! There were nine of us and we each made 6 dozen of the same cookies...ok so I got carried away and made 18 dozen – 3 types.

It was fun – a little hectic at times but fun. We all displayed our cookies on platters, plates , baskets and tins. I added a few little Christmas trees and candles and I must say that it looked sooooo pretty with all the different cookies. We had containers (or improvised) to collect the cookies and after we heard the cookie stories ...yes there were some failures...some very funny ...some sad...we walked around the table and took a few cookies off each platter. We did this several times untill all the cookies were divided between us!

Here are the variety of cookies we shared...Some of the recipes will be posted.

Myfanwy made Coconut Apricot Icebox Cookies

Chris made a shortbread type cookie with a green and red cherry centres

Brenda made Ginger Molasses cookies (Liam’s favourite)

Jane made Cranberry Lemon Squares - so lemony with fresh cranberries!

Lori bought cookies – Shame! She promises to bake next year but she was busy travelling until that day so we forgive you! And she made it up by bringing daughter Savannah who was a great addition to the party!



Lisa made Raw Balls – Lisa brought son Liam who was mesmerized by Brenda’s cookies – hmmm...I didn’t get many of Brenda’s...I wonder why, Liam.....

Lilia made Snowballs

Joanne cheated a bit aso – but she did buy the ingredients – but before she realized it her mother had already made her Amaretti!

I made Chocolate Mayan Sparklers (Chip gave me the recipe last year) They have pepper in them!

I also made plain Sugar Snowflakes and Stars

and I also made Randy’s last years cookies – Cranberry, Pistachio Shortbread.

For all of you who would like to come to  next year's cookie exchange, just let me know! If I missed you this year, forgive me it was not intentional.   If you are too far away to come, next year we will also have an oline Christmas cookie exchange...but for now do you have any recipes that are your favourites...maybe from your childhood?  It would be great if you could email me the recipe (and if you have a picture that would be good too) so we could share them.  Any stories are welcome ...even cookie disasters....And if you have a cookie story that you would like to share...even if there is no recipe, that would be fine too.

Looking forward to a very sweet Christmas!

Until we bake again

Penny

Check back here for links to the recipes!

Myfanwy’s Coconut Apricot Icebox Cookies

Published by Chatelaine on 12/1/2008

These are so crunchy, chewy and super coconutty, they've never lasted long in the test kitchen.

Preparation time 25 minutes Refrigeration Time 1 hour Baking Time 8 minutes

Makes 72 cookies

Ingredients

• 2 cups (500 mL) all-purpose flour

• 11/2 tsp (7 mL) baking powder

• 1/2 tsp (2 mL) salt

• 3/4 cup (175 mL) unsalted butter, at room temperature

• 1 cup (250 mL) granulated sugar

• 1 egg

• 2 cups (500 mL) sweetened coconut

• 1/2 cup (125 mL) coarsely chopped dried apricots or mango

• 1/2 cup (125 mL) coarsely chopped almonds, hazelnuts or macadamia nuts

1. Preheat oven to 350F (180C). In a medium bowl, stir flour with baking powder and salt until evenly mixed. In a large bowl, using an electric mixer on medium, beat butter with granulated sugar at least 2 min. Beat in egg, scraping down side of bowl as necessary. On low speed or using a wooden spoon, gradually stir flour mixture into butter mixture until evenly mixed. Over mixing will toughen cookies. Stir in coconut, apricots and almonds. Divide dough into 4 portions. Shape each into a rectangular or round log about 6 in. (15 cm) long and 11/4 in. (3 cm) wide. Wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or seal in a plastic bag and freeze up to 1 month.

2. To bake, remove wrapped logs from refrigerator and let stand at room temperature about 15 min so they're easier to slice. Preheat oven to 350F (180C). With a serrated knife, using a gentle sawing motion, slice into rectangles or rounds about 1/4 in. (0.8 cm) thick. Spread slices out on an ungreased baking sheet.

3. Bake in centre of oven until cookie edges are lightly browned, from 8 to 10 min. Remove cookies to a rack to cool completely. Then repeat with remaining dough. Cookies will keep well stored in an airtight container in a cool place or in the refrigerator up to 2 weeks or in the freezer up to 1 month.

Back to the Christmas Cookie Swap....

Penny's Cranberry & Pistachio Shortbread

Recipe given to me from Randy
from Jill Sneider’s book “Shortbread Sampler”

• 1 Cup unsalted butter

• ½ cup icing sugar

• 1 teaspoon vanilla extract

• 1 ¾ cups all- purpose flour

• ¼ tsp salt

• ½ cup dried cranberries

• ½ cup shelled pistachio nuts – coarsely chopped

• Icing sugar for dusting

1. Preheat oven to 300 degrees.

2. In a large bowl, using a wooden spoon, stir butter with sugar until smooth.

3. Stir in vanilla

4. Gradually stir in flour and salt until evenly mixed.

5. Stir in cranberries and nuts.

6. Drop dough by heaping teaspoonfuls (7ml) onto an ungreased baking sheet about 2 inches apart.

7. Press down lightly with your finger to produce chunky cookies. Or if you would like thinner cookies, dip bottom of a glass in a little flour, then flatten cookies to about ¼ inch . Sprinkle with more cranberries and nuts, if you like and press into dough.

8. Bake in centre of preheated 300 degree oven until light golden , 20-25 minutes.

9. Remove from oven. Let stand 10 min. Transfer to a rack to cool completely.

10. Just before serving , dust with icing sugar.

Store in an airtight container in a cool place or in the refrigerator up to 2 weeks.

Back to the Christmas Cookie Swap....

Janes’s Cranberry Lemon Squares

By The Canadian Living Test Kitchen

Ingredients

• 2 cups (500 mL) all-purpose flour

• 1/2 cup (125 mL) granulated sugar

• 1/4 tsp (1 mL) salt

• 3/4 cup (175 mL) butter, cubed and softened (I used salted)

Filling:

• 2 tbsp (25 mL) all-purpose flour

• 1 tsp (5 mL) baking powder

• 1/4 tsp (1 mL) salt

• 3 eggs

• 1-3/4 cups (425 mL) granulated sugar

• 1/3 cup (75 mL) lemon juice (I added a little zest - cause I love my new zester)

• 2 cups (500 mL) fresh or frozen cranberries, quartered

• 2 cups (500 mL) shredded or flaked coconut

• icing sugar (optional)

Preparation:
In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender until crumbly and moist enough to squeeze together. Spread in 13- x 9-inch (3.5 L) parchment paper–lined or greased metal cake pan, pressing to level. Bake in 350°F (180°C) oven until light golden, about 20 minutes.

Filling: Meanwhile, in small bowl, whisk together flour, baking powder and salt; set aside. In separate large bowl, whisk together eggs, sugar and lemon juice; whisk in flour mixture. Stir in cranberries and coconut. Scrape onto base.
Reduce heat to 325°F (160°C). Bake until pale gold and filling is firm in centre, 45 to 55 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 24 hours or wrap in heavy-duty foil and freeze in airtight container for up to 1 month.)
Cut into squares. Dust with icing sugar (if using).

Back to the Christmas Cookie Swap....

Penny's Snowflakes and Stars (Sugar Cookies)

• 1 Cup (2 sticks) unsalted butter – room temperature (It shouldn’t be too soft)

• 1 Cup granulated sugar

• 1Tbsp brown sugar

• ½ Teaspoon salt

• 2 Large eggs

• 1 teaspoon vanilla extract

• 3 cups all- purpose flour – plus more for rolling and cutting

• Sanding sugar for sprinkling on cookies

Egg wash

• 1 egg plus 1 teaspoon water

1. Preheat oven to 350 degrees and line sheet pans with parchment paper. In a large mixing bowl and with paddle, cream butter, sugar and salt until light and fluffy. Add eggs and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just until incorporated (do not over mix).

2. Chill for 30 minutes. Roll ¼ inch thick and cut into snowflake shapes (or whatever shapes you want). Brush with egg wash and sprinkle with sanding sugar. Chill 15 minutes before baking – if there is time.

3. Place cookies 2 inches apart on baking sheet. Bake until just barely golden around the edges, 7 to 12 minutes (depending on the size of the cookies). Cool completely on baking sheets.

4. Store in an airtight container for up to a week.

(you can also make the dough ahead of time and keep frozen until ready to bake)

Back to the Christmas Cookie Swap....

Lisa's Raw Balls (Vegan)

From the book - Kind Diet by Alicia Silverstone.

Makes 10 - 12 Balls
• 1/2 cup walnuts

• 1/2 cup pitted dates

• Scant 1/2 cup raw carob powder

• Scant 1/2 cup maple syrup

• 1/2 cup almond butter

• 1/2 teaspoon of vanilla extract

• 1/4 teaspoon fine sea salt

• 1/2 cup whole almonds

• 2 cups shredded coconut (sweetener or unsweetened)

1. Place the walnuts in a food processor & process until coarsely ground. Add the dates & pulse until well combined with the nuts.

2. Add the carob powder, syrup, almond butter, vanilla extract & salt. Process until mixture is thick & smooth.

3. Add the almonds, pulse a few times until combined, but you want them to remain in crunchy chunks so do not over process.

4. Form into golf-size balls with your hands. Roll the balls in coconut, icing sugar or whatever you desire.

Place in a sealed container in the freezer until hardened.

Back to the Christmas Cookie Swap....

Lilia’s Snowballs

• 1 cup butter, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla

• 2 1/4 cups all-purpose flour

• 3/4 cup finely chopped nuts ( I always use pecans, but you can use almost any nut you have on hand.)

• 1/4 teaspoon salt

• Powdered sugar

1. Heat oven to 400ºF.

2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Back to the Christmas Cookie Swap....

CHOCOLATE MAYAN SPARKLER COOKIES

(from “Baking Is Back” - 25th Anniversary Event)

Ingredients

• ¾ cup Crisco shortening – white or golden

• ½ cup softened butter - unsalted

• ¾ cup white sugar

• ¾ cup brown sugar, packed

• 2 eggs

• 1 ¾ cups all purpose flour

• 1 ¼ cups cocoa powder

• 1 tbsp ground cinnamon

• 2 tsp baking soda

• ¼ tsp black pepper

• pinch cayenne pepper

• 1 cup semi-sweet chocolate chips

TOPPING

• ½ cup white sugar

• 1 tsp ground cinnamon

Method

1. Preheat oven to 350 degrees F.

2. Line cookie sheets with parchment paper.

3. Combine sugar and cinnamon for topping and set aside.

4. In a medium bowl mix all dry ingredients (flour, cocoa, cinnamon, baking soda, black pepper and cayenne) except chocolate chips and set aside.

5. In a large bowl beat shortening, butter and sugars until creamy.

6. Beat in eggs, one at a time.

7. Add dry ingredients and mix until incorporated.

8. Add chocolate chips.

9. Roll cookies into 1” diameter balls, don’t flatten!

10. Roll into cinnamon and sugar topping.

11. Place cookie balls on prepared cookie sheets, about 2” apart.

12. Bake 8 – 10 minutes (I find 8 minutes enough), cookies should still be soft in centre and have cracks on top.

13. Let cool on baking sheet for 5 minutes until firmed up.

14. Remove and cool on wire rack.

Cookies can be frozen raw and stored in an airtight container.

If baking from frozen, add 5 minutes to baking time

Cooled cookies can be frozen in airtight containers.
Back to the Christmas Cookie Swap....