GINGERBREAD CASTLE:
**For my gingerbread structures, I like to build
Mix first five ingredients in shaker with ice.
Shake very well.
Pour into a chilled martini glass that has been rimmed with graham cracker crumbs. ( I poured a little Bailey's in a saucer, dipped the rims, then dipped them into the graham cracker crumbs.I actually crushed them myself so they were not SO powdery).
Top with whipped cream and a Pepperidge Farm gingerbread cookie -- awesome!
For Gingerbread:
Position rack in center
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
ntil smooth. Cover and chill for 1 hour.
Preheat oven
o 350\u00b0. Make the gingerbread cookie dough according to the label
For Cake:.
Beat gradually 1/
350 degree F oven for about 25 minutes or until
ink, a 2.5\" round cookie cutter, buttercream in two colors
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
double the recommended recipe), buttercream in two colors, raw cookie dough balls
Use the traditional recipe for Toll House cookies on the back of the package; drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Press dough into 2-inch circles.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool 1 minute; remove from cookie sheets.
Cool completely.
Add espresso to cup.
Stir syrups.
Fill with steamed milk.
Top with whipped cream and garnish with crumbled graham crackers or gingerbread cookies.
Steam syrups and cold milk together.
Top with whipped cream, cinnamon powder and gingerbread cookie crumbs.
heesecake layer over the pressed cookie dough layer.
Using your
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
In a blender, sprinkle gelatin over cold milk.
Let stand for 2 minutes.
Add hot milk and process at low speed until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange chocolate in the bottom of the graham cracker crust.
Pour in gelatin mixture, sprinkle with crushed cookies.
Chill until firm, about 2 hours.
Serves 10.
FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
ut the ready to bake cookie dough.
place elephant shaped