Brown Butter Ginger Bread Men

Bread fixes everything, Setting the Sweetness Bar, Snack Attack, Sweet Treats

I made you something.

It has a head.

And two arms.

And it’s delicious.

Are you worried? -Don’t be.

BBGBM

I made you a gingerbread man. Actually I made you 12 Ginger Bread Men. The more men the better, what can I say.

He’s tall – dark – rich and molassesy, and 2 more golden words Brown Butter. What more can you ask for in a man ;)

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Now that’s the kind of man that I could do with over the holiday season, the only thing I need now is to find one that will do my dishes!!

Brown Butter Ginger Bread Men

1 2/3 Cup Flour

1 1/4 Tsp Baking Soda

1 Tbsp Ground Ginger powder

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Ground Clove

1 Tsp Sea Salt

1/2 Cup Sugar

1 Large Egg

1/2 Cup Molasses

1/2 Cup Butter

1/2 Cup Boiling Water

1 Tsp Vanilla Extract

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Directions:

Preheat oven to 350 oc and prepare your gingerbread mold.

Over medium heat, add your butter to a sauce pan. Allow to brown until the butter stops sizzeling ( approximately 7 minutes). You should hear a little sizzle and pop – don’t worry, this is normal. The water is escaping from the butter. Remove from heat, and allow to cool.

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In a large bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, ground clove and sea salt.

Add egg, molasses and vanilla.

Last, add the boiling water and your brown butter.

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Mix and pour into your prepared pan.

Bake for 30 minutes.

BBGBM

Stay sweet good looking people of blog land, I hope you’re all well on your way to a very merry and brown buttery Christmas

Xo

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

Smart Cookies, Snack Attack, Sweet Treats

best of both worlds cookie

Last Wednesday something magical happened. Something that would only really happen in dreams – except it wasn’t a dream.

It was a Christmas miracle. Cookies took flight. Thousands of cookies swarmed through the air, searching for a warm home and a tummy to fill.

You think I’ve been sipping the eggnog don’t you?

I haven’t lost my mind… just yet.

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Last Wednesday The Great Food Blogger Cookie Swap took place!! Lindsay and Julie were at it again, for the second year in a row. Doing an amazing job of matching and coordinating cookie monsters around the globe, uniting over one sweet treat.

THE COOKIE.

It all started a couple of weeks ago when I got my matches. Kristy ( who I also sent a box of sweet treats to last year .. HOW COOL!!), Eli and Laura. I of course wandered around their blog and was instantly blown away. These women were cookie master minds!! I knew I needed to conjure up something extra special.

And that’s where you came in.  After hearing all of your great ideas, I set to work on what I thought would be one fantabulously- delicious – festive holiday cheer oozing cookie.

And so the Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie was born.

Get a load of this: 

2 spicy gingerbread cookies falling in love over a thick layer of eggnog fudge – oh and yes, booze included.

EFGBC

Want some?

Come. And. Get. It.

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

Yeild : 36 Sandwiches

Gingerbread Cookie

1 Cup Butter ~ at room temperature

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1 Large Egg

1 Cup Molassas

2 Tbsp Apple Cider Vinegar

1 Tsp Vanilla Extract

5 Cups Flour

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1 Tbsp Ground Ginger

1 Tsp Cinnamon

1/2 Tsp Ground Clove

1/2 Tsp Ground Nutmeg

Directions:

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In a large bowl, sift together flour, baking soda, sea salt, ginger powder, cinnamon, ground clove and nutmeg.

In an other bowl, cream together butter and sugars. Next, add your egg, molasses, vinegar and vanilla extract.

Add your wet ingredients to the dry and mix well.

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Allow to chill for at least 1 hour. … this is the perfect time to get working on the fudge :)

Eggnog Fudge

1 Cup Full Fat Eggnog ( sorry, 1% just won’t cut it this time)

1 Tsp Rum / Rum Extract

3 Cups Granulated Sugar

1 1/2 Cups Mini Marshmallows

1/8 Cup cold Butter

3/4 Cup White Chocolate Chips

1/2 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg.

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Directions:

Line a 10 x 7 inch baking tray with aluminum foil, set aside until your fudge mixture is ready.

Using cooking spray, liberally coat a large heavy sauce pan. Add eggnog, rum and sugar. Stir continuously and allow to boil for 3 minutes, as the sugar melts.

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Add marshmallows and allow to cook for another 5 minutes, continuing to stir to avoid burning.

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Remove from heat, and quickly add butter and chocolate chips. Mix until well combined.

Pour into prepared baking tray and spread creating a thin layer.

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Sprinkle the surface of your fudge with the ground cinnamon and nutmeg.

Place in refrigerator to chill as you roll out your cookie dough.

The Best of Both Worlds:

Preheat oven to 350 oc.

Place your chilled dough on a liberally floured surface and roll to a 1/4 inch in thickness.

Cut into 72 mini circles.

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Bake each set of 12 for 10 minutes each.

Allow to cool.

 Using the same cookie cutter. Cut your fudge into 36 circles.

Note: any scraps make great snacks :) 

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Sandwich each piece of fudge between two gingerbread cookies.

I think I should also make a public announcement that though LTSL tells a different story; I DO in fact eat more than cookies during the holiday season. There’s cake, bread, sticky buns and boozy drinks to also consume ;)
Hang tight for more holiday goodies coming your way.

Best of both world cookies

Until then, let the cookie consumption continue!!