CHOCOLATE GINGERBREAD HOUSE
From the chocolate kiss trim to the nonpareil windows, this house is a cocoa-lover's dream.
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield one 6-by-7-inch house
Number Of Ingredients 31
Steps:
- For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside.
- Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight.
- Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
- Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
- Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes.
- Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
- Decorate the side panels: Using the piping bag fitted with a small tip, pipe icing to draw a window on 1 of the side panels; press nonpareils around the edges to line the window frame. Pipe icing onto the backs of 2 of the gummy candy canes and attach them on either side of the window. Attach a row of 8 of the chocolate-covered mints along the bottom by piping pea-size dots of icing onto the backs and pressing them on. Repeat with the second side panel. Let the panels rest until set, 30 minutes to 1 hour.
- Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on 13 of the chocolate chips. Pipe a large dot of icing onto the back of 1 of the chocolate hearts and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw a door; attach a nonpareil with a dot of icing to make a doorknob. Pipe icing to draw 2 windows; line the windows with nonpareils. Pipe icing onto the backs of the gummy penguins and attach 2 on either side of the door. Let the panel rest until set, 30 minutes to 1 hour.
- Decorate the back panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining 13 chocolate chips. Pipe a large dot of icing onto the back of the remaining chocolate heart and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw 2 windows; line the frames with nonpareils. Let the panel rest until set, 30 minutes to 1 hour.
- Decorate the roof panels: Pour half of the melted chocolate onto 1 of the roof panels; using an offset spatula, spread it to form a thin, even layer. Sprinkle the chocolate-coated roof panel with the chocolate curls. Repeat with the other roof panel. Refrigerate the panels for 15 minutes to let the chocolate set.
- Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing on the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the side with a can. Repeat the process with the second side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour.
- Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing on the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof rest until completely dry, 30 minutes to 1 hour.
- Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular icing walkway in front of the house; line the edges with the brown candy-coated chocolates and pave the middle with candy rocks. Pipe pea-size dots of icing onto the backs of the chocolate-covered raisins and press them in a row along the bottom of the back panel. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with chocolate puffed cereal and snowflake sprinkles, pressing gently to help them adhere.
- Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the chocolate kisses. Let the house rest until dry.
CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
CHOCOLATE GINGERBREAD COOKIES
My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.-Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE GINGERBREAD MEN
There's no way I could pass up on this recipe, which comes from The Ultimate Chocolate Cookie Book, 2004. Baking time is an estimate, depending on the number of gingerbread men that can be baked at the same time.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 24 gingerbread men, 24 serving(s)
Number Of Ingredients 15
Steps:
- Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
- With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
- In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
- Beat in egg & then the molasses.
- Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
- With flour lightly dust a clean, dry work surface as well as your hands.
- Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
- Divide into thirds & cover them with a clean kitchen towel.
- With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
- Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
- Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
- Bake for 4 minutes, then rotate sheets top to bottom & front to back.
- Bake another 4 minutes, or until cookies feel dry but still are a little soft.
- Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
- Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
- Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.
Nutrition Facts : Calories 174.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 8.8, Sodium 166.6, Carbohydrate 27.9, Fiber 1.4, Sugar 10.8, Protein 2.6
CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
CHOCOLATE GINGERBREAD CAKE
This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist. Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert. Bonus: Baking this cake will make your house smell amazing.
Provided by Yossy Arefi
Categories cakes, quick breads, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
- In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
- Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
- Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 304 milligrams, Sugar 38 grams, TransFat 1 gram
CHOCOLATE GINGERBREAD
Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
- Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
More about "chocolate gingerbreads recipes"
CHOCOLATE GINGERBREAD COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (77)Calories 110 per servingTotal Time 25 mins
- Preheat the oven to 350°F. Line two baking sheets with parchment paper, or grease lightly., Combine the flour, baking soda, spices, salt, and cocoa., In a separate bowl, beat the butter with the sugar until light and creamy., Add the molasses and beat until combined., Beat in the dry ingredients, then stir in the chips., Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here.
- Roll the top portion of each dough ball in pearl sugar., Place the unbaked cookies 1 1/2" apart, sugar side up, onto the prepared baking sheets., Bake the cookies for 10 to 12 minutes, until their surface begins to crack.
- Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
CHOCOLATE GINGERBREAD | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 12
CHOCOLATE GINGERBREAD COOKIES | GOOD LIFE EATS
From goodlifeeats.com
CHOCOLATE GINGERBREAD - RECIPES - HAIRY BIKERS
From hairybikers.com
Servings 16Total Time 1 hr
20 OATMEAL COOKIE RECIPES THAT OUTSHINE CHOCOLATE CHIP
From yahoo.com
PEAR-COCONUT CRUMBLE RECIPE - TODAY.COM
From today.com
GINGERBREAD WAFFLES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GERMAN GINGERBREAD COOKIES (LEBKUCHEN RECIPE)
From whereismyspoon.co
GINGERBREAD FUDGE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
GINGERBREAD, HAZELNUT PRALINE AND CHOCOLATE CHOUX BUNS
From jamesmartinchef.co.uk
OVERNIGHT GINGERBREAD CHOCOLATE CHIP FRENCH TOAST CASSEROLE
From msn.com
CHOCOLATE GINGERBREAD MEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HEALTHY CHRISTMAS RECIPE 2022: MAKE GLUTEN-FREE GINGERBREAD …
From swirlster.ndtv.com
GINGERBREAD HOT CHOCOLATE RECIPE – ADVANCED MIXOLOGY
From advancedmixology.com
WHITE CHOCOLATE GINGERBREAD BALLS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CHOCOLATE GINGERBREAD COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FROSTED GINGERBREAD BARS - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
CHOCOLATE GINGERBREAD RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
AIR-FRYER GINGERBREAD CHURROS RECIPE | EATINGWELL
From eatingwell.com
GINGERBREAD CHEESECAKE | THE RECIPE CRITIC
From therecipecritic.com
EASY CHOCOLATE GINGERBREAD CAKE (SO YUMMY!) | GOOD LIFE EATS
From goodlifeeats.com
ICED HOT CHOCOLATE SODA RECIPE - TODAY.COM
From today.com
MINI CHOCOLATE CHIP GINGERBREAD CUPCAKES WITH MOLASSES …
From
MY HOT CHOCOLATE MIX RECIPE IS SIMPLY THE BEST TASTING
From beautycookskisses.com
15 GINGERBREAD RECIPES TO KEEP YOU FEELING FESTIVE - SOUTHERN …
From southernliving.com
You'll also love