Actual LOL at my attempts to decorate it, but here’s the maiden voyage of my Nordic Ware gingerbread house bundt pan.
I had a hilarious time trying to make and trying to pipe royal icing on the house, as you can see. I spied a cheap decorating kit at Target, and that’s where the candies and gum drops came from.
The recipe also came from Nordic Ware.
Where do you put all those fancy baking pans? You must have a big kitchen, lots of storage?
Aubergine - I don’t know where mig keeps her collection, but mine (along with mixing bowls, cookie sheets and 8x8 & 9x13 pans) is in a converted “entertainment center” cabinet, a gift from my husband. One poster on CH mentioned using the under-the-bed storage area for Bundt pans rather than shoe boxes.
mig - your icing looks realistic – snow on window ledges & rooftop is “wavy”, and garland drapes as it pleases.
Thank you, I feel better now /) I seriously don’t know how people pipe straight lines of royal icing. I found it impossible.
No, in my mother’s 1950 cape cod the kitchen is small. Baking gear lives in the basement.
Georgia wildflower honey ice cream and a ginger spice cookie.
A dynamite combo! The honey ice cream is so scoopable and soft with a lovely honey flavor. The flavors of the cookie take it to an entirely different and highly compatible level.
You really do have to taste and adjust the amount of honey before churning: my honey was mild, so 1/3 cup wasn’t quite enough. I added two more TSP as well as additional sea salt.
Probably my fave cookie. Lovely set up there. I’ll look these up and make them. Thank you and R Stuart!
Second batch of Smitten’s Union Square Cafe bar nuts, this time with the correct amounts of rosemary and cayenne (I skimped last time.) SO much better.
I want to make the spice cookies, calls for lightmolasses but I went to WF and Safeway and could only find regular. Did you use regular?
When you say “regular”, did it specifically say “dark” molasses or “full flavor” molasses on the jar? If not, the jar you called “regular” is the right one to buy.
This article will show you the 3 most used kinds of molasses.
https://www.thekitchn.com/a-guide-to-molasses-ingredient-intelligence-210864
As long as it isn’t BLACKSTRAP, it’s fine. Promise.
I’ve made this recipe a bunch, and concur with mig. Regular old yellow-label Grandma’s is a-ok.
Safeway only had their house brand and Brer Rabbit full flavor, which is what I bought. WF only had a bigger bottle, more expensive.
I found molasses avail a bit tricky this year. It’ll be fine though.
Yes, I knew not to get blackstrap, which WF also had.
Helpful article, thanks. I went to 2 stores, got the Brer Rabbit. Maybe if I’d gone to another store I could have found Grandma’s. Oh well …
Grandma’s is just a brand name for the regular molasses. You could probably have purchased the store-brand and been just fine. Hopefully it comes out the way you wanted!
I made these Ginger Spice Cookies with some adjustments after reading the comments on Epicurious. I bought Spectrum shortening at WF and reversed the amounts with the butter, so one stick butter and ¼ cup shortening. Cut back a little on cloves, added 5 grinds of pepper, prefer to dice very finely the candied ginger, baked for exactly 12 minutes. These are for a friend who loves ginger.
Looks great! I always store mine with a slice of cheap sliced white bread to keep them moist, and I rotate the bread slices because they dry out. Just a tip I should’ve mentioned before.
