GINGERBREAD CASTLE:
**For my gingerbread structures, I like to build
For Gingerbread:
Position rack in center
For Cake:.
Beat gradually 1/
eat and leave to infuse for about 10 mins. Pour the
br>Beat butter and sugar for 2-3 mins, until creamy
the baking of the gingerbread pieces.
Day 3
For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.
For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.
Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.
Preheat the oven to 350\u00b0F. Mix crumbled gingerbread, diced butter, flour and sugar in a medium bowl. Dice apples and drizzle with lemon juice.
Melt remaining 1 tbsp butter in a medium saucepan. Add the apples, ginger, raisins and cinnamon. Cook until apples are soft. Place mixture in baking dish and sprinkle with the gingerbread crumble.
Bake for about 20 mins. Serve warm.
o prepared pan and bake for 35 mins, or until a
ix together flour, cocoa, gingerbread spice.
Add honey mixture
o prepared pan and bake for 15 mins, until golden brown
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
Heat oven to 350\u00b0F.
Grease (not oil) bottom only of 8 or 9 inch square pan.
In a large bowl, combine first 7 ingredients.
Add remaining ingredients; blend well.
Pour batter into prepared pan.
Bake at 350\u00b0F for 30-40 minutes or until toothpick inserted in center comes out clean.
For gingerbread muffins: use 12 paper baking cups in muffin tin instead of square pan and bake at 350 for 25 to 30 minutes.
mix together flour, baking soda, gingerbread spice mix and salt; add
ake the gingerbread syrup by combining water, sugar,
nch thickness.
Using a gingerbread man cookie cutter, cut out
add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
base for the gingerbread house.
Cut templates for the gingerbread house out
Cut the gingerbread into cubes. Place in a
ub Tart Shells and Gingerbread Men:
For the wet ingredients, using