Dec 12 | Holiday Recipes, Holidays, Recipes
These Ginger Crinkles rank among one of my all time favourite cookies, especially at Christmas time! They’re chewy, perfectly spicy and delicious 🙂
Ginger Crinkles
-
2/3
cup
vegetable oil
I replaced with coconut oil for the health benefits and it worked!
-
1
cup
sugar
-
1
egg
-
1/4
cup
molasses
-
1 3/4
cups
flour
-
1 1/2
tsp
ground ginger
-
2
tsp
cinnamon
I add a bit more
-
1
tsp
baking powder
-
1
tsp
baking soda
-
1/2
tsp
salt
-
sugar for rolling
-
Preheat oven to 350 degrees
-
In a large bowl, whisk oil with sugar, egg and molasses
-
In a separate bowl, mix flour, ginger, cinnamon, baking powder, baking soda and salt
-
Stir into the molasses mixture to form moist dough.
-
Shape into 1" (or so) balls with your hands, roll in sugar and place on cookie sheet.
-
Bake at 350 degrees until flat, cracked and browned; about 12 minutes.
Dec 14 | Holiday Recipes, Recipes
Since the year I first discovered you can actually make homemade marshmallows, I’ve been making them every Christmas since! They are hands down, far better then store bought ones! They even melt really nicely in a mug of hot chocolate. The ingredients aren’t exactly the most healthful, being full of corn syrup and white sugar, but that’s why they only get made once a year in our household! Besides, calories at Christmas don’t count, right? 😉
-
3
envelopes of Knox unflavoured gelatin
-
1/2
cup
cold water
-
2
cups
white sugar
-
2/3
cup
light corn syrup
I used golden because that's all the stores had! Worked just as well.
-
1/4
cup
water
-
1/4
tsp
salt
-
1
Tbsp
vanilla extract
-
Line a 9"x13" pan with saran wrap and lightly oil it.
-
Since I'm obsessed with my Kitchenaid mixer, I used the bowl from it and added the 1/2 cup cold water then sprinkled the 3 packages of gelatin over the water. I let it sit for about 10 minutes. (You can also use a hand mixer for the entire process of marshmallows.)
-
While the gelatin and water are sitting, Combine the sugar, corn syrup and 1/4 cup water in a small saucepan on the stove and let the mixture come to a rapid boil.
-
Once it's boiling really hard, let it boil for about 1 minute.
-
Pour the boiling mixture into the soaked gelatin, be careful, it's really hot! Then turn on the mixer, using a whisk attachment, to high speed.
-
Add the salt and whisk for 12 minutes, or until the mixture is a thick marshmallow cream consistency.
-
Add in the vanilla and whisk to incorporate.
-
Pour the marshmallow mix into your prepared pan and spread evenly.
-
Take another piece of lightly oiled saran wrap and press lightly over the marshmallow, creating a seal.
-
Let the mixture sit for a few hours; until it's cooled and firmly set.
-
On a plate, combine equal parts icing sugar and corn starch.
-
Remove the marshmallow from the pan and cut into desired size (I cut mine into 1" squares) using scissors. Scissors really work the best for this!
-
Dredge each piece of marshmallow into the icing sugar mixture.
-
Store in an airtight container. Can also be placed in the freezer.
Other holiday recipes you may enjoy:
Dec 14 | Holiday Recipes, Holidays, Recipes
This recipe for Oreo Truffles goes on my list of very easy recipes! I made them for the first time last year and they were a huge hit, so of course I had to make them again!
Oreo Truffles
-
1
bag of Oreos
-
1
block of cream cheese
softened
-
1
Package semi-sweet chocolate
or chocolate melting wafers
-
Toppings: crushed candy canes
sprinkles...
-
Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin/hammer/rock... 🙂
-
Add the crumbs to a big bowl with the softened cream cheese. I use my Kitchenaid mixer to mix until it was all well incorporated.
-
Roll the cream cheese Oreo mixture into 1" balls (or whatever size you'd like) Place on a cookie sheet with waxed paper. Chill in the fridge for about 1 hour.
-
When you truffles are almost finished chilling, start melting the chocolate slowly. (in the microwave or on the stove)
-
Drop one or two truffles into the melted chocolate and use a fork to remove them, letting the excess chocolate drip. Place them back on the waxed paper.
-
Now is when you want to add the toppings, before the chocolate hardens. I used some Christmas sprinkles I had on hand.
