Archives for posts with tag: spices

choc gingerbread brownies

With ginger, cinnamon and mixed spice filling the air, it’s really starting to smell like Christmas in my house as a result of this weekend’s baking. Aside from starting the gingerbread for some mini gingerbread houses (a future post), I also came across this recipe for gingerbread brownies that I had to try.

Not being a huge chocolate fan, brownies are usually too rich for me (although my fudgy chocolate and raspberry brownies are very popular with all the chocoholics I know). But I liked the idea of the added “Christmassy” spices and just had to try them. With the amount of chocolate in this recipe (both dark chocolate and cocoa), they were too much chocolate for me and I could only eat a small piece. But that is my issue, not the recipe’s. Besides, heading into Christmas time when most of us over indulge, only having a small piece of something is a good thing! They were very popular at work so, if you love chocolate brownies, why not give these a try instead of your usual brownie recipe at Christmas time? This would be great as a dessert warm with ice-cream too.

Click here for the recipe

Time for the last of my trio of Christmas gifts from my kitchen. This year is actually the first time I have made gingerbread at home as an adult, and I have to say I am very happy with the results. Not only does it taste nice, the gingerbread Christmas tree worked wonderfully, and the stars, snow flakes, angels and other shapes looked lovely decorated with royal icing.

The recipe below can be used to make whatever shapes you want out of gingerbread. You are only limited by either your imagination, or whatever cookie cutters you may have on hand.

My team's gingerbread Christmas tree

My team’s gingerbread Christmas tree

To make a tree out of gingerbread, you will need several star cutters in different sizes. For my larger tree I used 9 cutters ranging from 2.5cm (top stars) to 18cm in size. For the smaller one I used 5 cutters from 2.5cm to 9cm. You cut two stars out in each size. After they are baked and decorated (edges only), you stick them together with royal icing, alternating the positioning of the star so the points are in the gaps of the previous star. From two batches of this dough I got a small and a large tree, and lots of other shapes. I decorated my trees with bought decorating icings and gels, as they were decorated by my team at work. However at home, I decorated the gingerbread with white royal icing, which I prefer as it sets firm.

Mini tree

Click here for the recipe

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