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Merry Christmas!

December 25, 2010 · Delia 4 Comments

I just wanted to wish you all Merry Christmas and Happy Holidays!

We have been busy getting a sugar rush… 馃檪

{on a side note…I know my gingerbread looks terrible. I used a new recipe and really should not have.}

spending time with dear friends, and drawing closer as a family.
As our youngest placed the new star on our tree as a sign of Jesus’ birth, my heart was filled with gratitude for the birth of our sweet Savior.
I hope all of you are uplifted and edified by the joy of this season of celebration.
Merry Christmas and Happy New Year!

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Comments

  1. Chrissy says

    December 25, 2010 at 3:45 PM

    What a lovely post!!

    Merry Christmas and a Happy New Year to you and your cute family!

    Reply
  2. Sawdust and Paperscraps says

    December 25, 2010 at 11:23 PM

    I think your gingerbread actually looks delicious, like a chewy oatmeal cookie…and it’s all about the candy anyway. Merry Christmas!

    Reply
  3. Ariana says

    December 27, 2010 at 3:45 AM

    The most awesome gingerbread recipe is America’s Test Kitchen’s. It works great for building (bake it till crisp) or don’t bake it as long and it makes great cut-out cookies.
    I came up with an awesome trick to make the rolling out easy. Here’s the recipe. Enjoy!
    —
    From America’s Test Kitchen Family Cookbook

    3 cups all purpose flour
    3/4 packed brown sugar
    1 tbsp cinnamon
    1 tbsp ginger
    3/4 tsp baking soda
    1/2 tsp cloves
    1/2 tsp salt
    12 tbsp (1 1/2 sticks) unsalted butter, cut into pieces and softened
    3/4 cup molasses
    2 tbsp whole milk

    1) Process the dry ingredients in a food processor until combined.
    2) Scatter the butter over the dry mixture and process until it forms a very fine meal.
    3) Mix the molasses and milk together, then with the food processor running, pour the molasses/milk into the dry ingredients. Process until the dough forms a soft mass.
    4) Turn the dough out into the counter and knead in anything that didn’t get incorporated well in the food processor.

    TO ROLL:

    Put a good blob of dough (room temp at this point) onto a piece of parchment paper. Cover it with a piece of plastic wrap, and roll it out until it’s about 2/8″ thick (thicker or thinner if you choose). Take your flat sheet of dough and put it on a metal cookie sheet and stick it in the freezer for 10-15 minutes. If you don’t have a cookie sheet that fits in the freezer, a piece of cardboard works well too. Repeat with the remaining dough.

    TO CUT:

    Working with one sheet of dough at a time, lay it plastic wrap side DOWN on your counter, peel off the parchment, and use your cookie cutters to make the shapes. Work fast — the dough is really easy to handle when it’s really cold. If it gets to warm, stick it back in the freezer for a couple minutes. Peel the plastic off and put your cookies onto a parchment lined cookie sheet with at least 3/4″ between the cookies. Dough scraps can be rolled together and chilled in the freezer as many times as you need. The dough never gets tough.

    TO BAKE:
    Bake in a preheated 350 degree oven for 10-12 minutes. Note that this dough has no eggs, so there is no need to bake it forever to kill egg germs. 馃檪 10 minutes makes a nice snappy yet chewy cookie, longer makes a crisp cookie. I baked my gingerbread house pieces for about 12 minutes and they worked great. Allow the cookies to cook in the pan for a couple minutes and then transfer them to a wire rack to cool completely.

    Reply
  4. pickmepam says

    December 27, 2010 at 3:08 PM

    merry christmas, delia! made the distressed canvas prints for my husband for christmas. 3/4 turned out great, but the other is a redo. no problem, he loves them!

    Reply

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