Unusual Gingerbread Cookie Cutters & Chocolate Gingerbread Cookie Recipe

I love unusual Cookie Cutters. Here are some favorites that are perfect for Chocolate Gingerbread Men. Be sure and scroll down for a recipe for an awesome Chocolate Gingerbread Cookies Recipe.
Yoga Cookie Cutters Set i: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

Chocolate Gingerbread Cookie Recipe
This awesome recipe from Matt Lewis and Renato Poliafito - Food & Wine Magazine

Cookies
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 tablespoons sweet butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

1. In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of a standing electric mixer fitted with the paddle, beat softened butter with the shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
2. Add egg tocookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
3. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
4. Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

ICING:
You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe!  Or use Wilton Decorating Icing in the bottles.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.

Cleo Coyle's Mocha Dipped Rum Macaroons

Photo: (c) Alice Alfonsi

Today I welcome back Cleo Coyle. My mystery and chocolate worlds collide again. You're going to love this recipe! Think Chocolate, Coconut & Rum! Let the holidays begin!

A former journalist, Cleo Coyle is the pseudonym for a multi-published author and New York Times bestselling media tie-in writer. In collaboration with her husband, Cleo pens two popular series for Penguin. The Coffeehouse Mysteries are light, amateur sleuth culinary mysteries set in a Greenwich Village coffeehouse, the first of which, On What Grounds, is now in its sixteenth printing. The tenth and newest entry, Murder by Mocha, includes an appendix of chocolate recipes and is now a national bestseller. Under the name Alice Kimberly, Cleo also writes the Haunted Bookshop Mysteries. You can learn more at Cleo’s virtual coffeehouse: www.CoffeehouseMystery.com

CLEO COYLE:

Italians love to soak things in rum, especially during the holidays. My big, Italian family was no exception. If it wasn’t soaked in rum, it had rum as a flavoring ingredient. (Anisette and amaretto were very close seconds.)

In this recipe, I attempt to elevate the humble coconut macaroon to gourmet dessert tray worthiness with the use of dark rum (or, in a pinch, rum extract). Dressing it up in a shiny mocha jacket lets the cookie shimmer in the evening candlelight while offering a flavor pairing that has delighted candy bar buyers for decades. If you’re a fan of Almond Joy and Mounds, this cookie should be right up your chocolate-coconut alley.

Happy holidays, everyone. May you eat and drink with joy! ~ Cleo

To download a free PDF of this recipe that you can print, save, or share, click here.
http://coffeehousemystery.com/userfiles/file/CleoCoyle_MochaMacaroons.pdf

Cleo Coyle’s Mocha Dipped
Rum Macaroons
Text and photos (c) 2011 by Alice Alfonsi who writes The Coffeehouse Mysteries as Cleo Coyle with her husband, Marc Cerasini

Servings: Makes about 20 cookies

Photo: (c) Alice Alfonsi

Ingredients:

For cookies:
2-3/4 cups sweetened flaked coconut
1/3 cup sugar
3 Tablespoons flour
¼ teaspoon salt
2 extra large egg whites
1 teaspoon vanilla extract
2 teaspoons rum extract or 1 Tablespoon dark rum

For mocha glaze:
1/2 cup brewed coffee
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1 teaspoon rum extract

(1) Mix dough: Measure out dry ingredients. In a separate bowl, fork-whip egg whites with vanilla and rum extract (or dark rum). Combine wet and dry ingredients, stirring until dry ingredients are completely moistened. If you are using the extract, you can bake the cookies right away. For a more amazing cookie, use real rum. Note: if you are using real rum, then you must transfer the mixture to a covered plastic container and allow it to rest in the refrigerator overnight. Macerating like this will allow the flavors to fully develop; otherwise, the rum flavor will be very weak. While the rum extract version of this cookie is quite good, the real rum macaroons will give you a more powerful flavor and the cookie centers will stay moister longer (as long as you store finished macaroons in an airtight container).

(2) Form & bake: Preheat oven to 350º F. To prevent cookies from sticking, line baking sheet with parchment paper or coat with cooking spray. The forming of the macaroon is the most important step. You want the coconut mixture to be really packed together. Some bakers use scoops. I simply use the rounded tablespoon from my measuring set (see photo). If you have no such utensil, then drop dough by spoonfuls onto the prepared baking sheet and use clean fingers to form tight little pyramids. Bake for about 20 minutes. You are watching for edges and tops to lightly brown (see photo). This will give you the perfect, slightly crunchy outside and soft, chewy inside that is the perfect macaroon.

(3) Mocha dipping: In a microwave safe bowl, mix brewed coffee, chocolate chips, vanilla, and rum. Heat in microwave for 15 seconds. Remove and stir. Repeat until chocolate is melted. Whisk until smooth. Dip tops of macaroons in mocha glaze. Cleo’s Note: There’s really no need to wait for this mocha glaze to dry. I serve the cookies with the chocolate still moist and glistening—delicious!

To download more of Cleo’s recipes, sign up to win free coffee, or learn about Cleo’s national bestselling Coffeehouse Mysteries, visit her online coffeehouse at: http://www.CoffeehouseMystery.com

Cocoa/Hot Chocolate Recipes & Variations: National Cocoa Day

Vintage Cadbury Chocolate Ad

Today is National Cocoa Day, and it's blustery out there, so be sure and try one of these recipes to warm you up! I always post on National Cocoa Day, and this is an updated post with some new recipes. Cocoa or Hot Chocolate, whatever you call it, it's great!

In 2009, I posted several brands of cocoa that I enjoy, plus links and recipes. You'll definitely want to take a look. And, remember, using the best ingredients will result in the best cocoa/hot chocolate!

Following are some variations on classic Hot Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd.  Some use cocoa powder, some use chocolate bars, but all are delicious. If you have a favorite cocoa recipe, comment below with a link!


Peppermint Hot Chocolate

Ingredients
1 cup milk
1/2 cup cream
1 tablespoon Madegascar vanilla
3/4 cup granulated sugar
8 ounces 75-85% cacao chocolate, chopped
1 teaspoon salt
1/4 teaspoon peppermint oil

Directions: Add milk, cream, vanilla and sugar to a pot and place over medium heat. When milk mixture is hot, add the chopped chocolate and stir constantly. Continue stirring, adding remaining ingredients. When mixture is starting to simmer, take off heat and serve.

Eggnog Hot Chocolate
What would the holidays be without eggnog? Try this and let me know what you think!

Ingredients:
1 egg
3/4 cup milk
1/2 cup water
3 tablespoons Unsweetened Dark Cocoa powder
1/2 teaspoon ground nutmeg

Directions: In blender or processor,  combine egg, milk, water, cocoa and nutmeg, blend until well mixed. Transfer mixture to top of a double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil.

Argentinian Hot Chocolate
Ingredients:
4 cups whole milk
1/4 cup sugar
1 tsp Madegascar or Mexican Vanilla
4 ounces good quality dark chocolate, broken into 1 ounce pieces

Directions: Heat milk, sugar and vanilla in a pan until almost boiled. Remove from heat and divide  into 4 mugs. Immediately, pop a piece of chocolate in each mug. It will melt and have a fabulous taste.

Mexican Hot Chocolate

Ingredients:
2 teaspoons good-quality ground DARK cocoa
1 teaspoon sugar, plus extra to taste
¼ teaspoon ground cinnamon
½ teaspoon ground almonds. You can add more if you want a thicker texture
1 cup milk

Directions: Mix all the ingredients, except the milk, together in an empty, clean glass jar. Shake until completely combined. Heat the milk in a pan and add the chocolate mix. Bring to a boil and reduce the heat. Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the milk. Serve hot.

Mexican Hot Chocolate II

Ingredients
5  ounces dark Mexican Chocolate
2 tablespoons honey
1/4 cup hot water
Pinch of salt
1 tsp instant coffee
2 cups whole milk
1 egg (optional)
1/4 tsp Mexican vanilla extract
1 dried red chile pepper, smashed
Ground cinnamon for sprinkling

Directions: In saucepan over medium-low heat, add Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for another minute. Carefully stir in the milk and let sit over low heat until chocolate is too warm to touch. In a bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour the hot chocolate mixture over the frothed egg and beat for about 15 seconds. (until you have about foam on top) Pour into mugs. Sprinkle mugs with ground cinnamon and shaved chocolate.

Honey Hot Chocolate   
The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower. I get my honey from Beekind that has so many local varieties, but also has international honeys. Available in Sebastopol and the Ferry Building in San Francisco, plus internet.

Ingredients
4 tablespoons cocoa powder
4 tablespoons honey
4 cups milk

Directions: Combine ingredients in a medium-size sauce pan. Heat over low heat, stirring occasionally until hot.

Hot Chocolate with Brown Sugar

Ingredients:
4 oz unsweetened chocolate
1/3 cup water
4 cups hot milk
3/4 cup brown sugar, packed
dash of salt

Preparation: In a double boiler (or saucepan over a saucepan), melt the chocolate and water together. Slowly mix in milk, sugar and salt. Whisk until chocolate is smooth and blended.

Parisian Warm Chocolate
I'm not sure where I found this recipe, but it works! Anything French works! Lots of varieties on this. Experiment!

Ingredients:
1 cup whole milk
1/3 heavy cream
1/4 cup sugar
6 oz chocolate- 65-75% cacao chocolate, chopped

Directions: Simmer the milk, cream and sugar together until just boiling. Stir in the chocolate until melted. Don't let it boil. Serve warm in mugs.

Spicy White Hot Chocolate

Ingredients
4 cups milk
7 oz. good white chocolate (Guittard, Ghirardelli), chopped
1 egg, beaten
¼ tsp cayenne pepper
½ tsp ground cinnamon

Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of  simmering water, or in the top half of a double boiler. Melt the chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth. Gradually whisk in one cup of the milk until completely incorporated (2-3 minutes). Gradually whisk in remaining milk, and heat until hot, but not simmering. Put in mugs and sprinkle with cinnamon or chocolate.

Peppermint White Chocolate Cocoa (is that redundant?)

Ingredients:
8 oz white chocolate, chopped
3 1/2 cups whole milk
6 hard peppermint candies, crushed fine
1/2 tsp peppermint extract
2/3 cup whipping cream

Directions: Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about an hour. Heat milk to a simmer, them mix in chocolate, whisking until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.

Candy Cane Cocoa   
variation on recipe from Sean Paajanen About.com

Ingredients:
4 cups whole milk
3 ounces 60-85% cacao chocolate, chopped
4 red and white striped peppermint candies crushed
4 small red and white striped candy canes
whipped cream

Directions: In a sauce pan bring milk to a simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with a candy candy stirring stick. 
Pumpkin Pie Cocoa from Pattie Tierney

Cocoa in a Jar: Great for gifts or just to have on hand.

Elena Santangelo's Hot Cocoa Mix: 
5 parts nonfat dry milk, 2 parts sugar, 1 part cocoa, 1 part vanilla or hazelnut flavored creamer.
To that you can add all sorts of flavorings, cinnamon, etc.
3 Tbsps. per mug and no saucepans to clean.

About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. First, my niece-in-law is a descendent of the founders of Cadbury Chocolate company. Second, my sister, Judie Siddall, is the President of the Transferware Collectors Club and sells antique blue and white transferware (pottery), similar to what is pictured in this advertisement, although, her wares are much older. She can be found at Merlin Antiques.  And, we all like chocolate, so it's all in the Family!

Triathlete/Runner Get-Togethers: How to Dispose of Cookies

I do fun things sometimes.

Really.

Things besides reviewing chocolate, swimming, or running.

In fact, this Friday, I took part in a dinner with a bunch of DC-area triathletes and runners that Sarah kindly organized.

(That's Emily, Lauren, me, and Allison. Not swimming, biking or running)

Where we TALKED about swimming and running, and reviewed chocolate; specifically, we checked out some new test bars from Potomac Chocolate.

Ben, the mastermind behind the Potomac Chocolate’s 82% cacao Upala bar that I enjoy in large enough quantities to justify large-scale purchases, had sent me two developmental bars to check out. When I told him I’d get the opinions of about a dozen runners and triathletes, he asked if I would need more bars.

Evidently, triathletes have quite the reputation for eating. Including eating artisan dark chocolate. We absolutely adored one of Ben’s experimental bars, and enjoyed the smooth texture and mild flavor immensely. I was luckily able to stash half of it to take home, since Lauren, a badass who recently finished an Ironman, made toffee.

She included salt in it. Lauren, I love you. Please don’t go back to Denver.

Have you ever had a developmental chocolate bar? Did you share it with hungry runners?

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Multiple part candy cake with candy swirl cream

Substances (serves 12)

Multiple part candy cake with candy swirl cream

    * Contained butter, to grease
    * 400g butter, at space heat range
    * 430g (2 cups) caster sweets
    * 1 tsp vanilla taste substance
    * 4 egg, at space temperature
    * 300g (2 cups) self-raising flour
    * 150g (1 cup) basic flour
    * 80g (3/4 cup) candy dust, sifted
    * 250ml (1 cup) milk
    * 300g darkish chocolate
    * 625ml (2 1/2 cups) thickened cream
    * 2 x 300ml ctns increase solid cream
    * 80ml (1/3 cup) Kahlúa liqueur
    * 2 x 125g punnets clean raspberries

Method

   1.

      Pre-heat range to 160°C. Clean a round 22cm (base measurement) food pan with dissolved butter. Line the platform and side with non-stick preparing your receipee paper.
   2.

      Use an electric beater to defeat the butter, sugar and vanilla flavor in a big offering until light and frothy. Add the egg, 1 at a time, defeating well after each addition. Mix in the mixed flour, chocolate dust and take advantage of until mixed. Location the blend into the prepared pan and sleek the surface. Make for 2 hours 15 minutes or until a skewer introduced into the hub comes out clean. Turn onto a line carrier to awesome completely.
   3.

      Location the candy and 250ml (1 cup) thickened treatment in a heatproof offering over a pot half-filled with being applied water (make sure the offering doesn't touch the water). Use a metal spoon to stir until the candy touches and the blend is sleek. Set aside for 1 hour to awesome.

Multiple part candy cake with candy swirl cream

   4.

      Use a big serrated blade to cut the food into 3 levels side.
   5.

      Use a device take to take the double solid treatment and other thickened treatment in a offering until soft mountains form. Split the treatment between 2 containers. Snow 60ml (1/4 cup) of the candy blend over 1 portion of the treatment and flip to create a swirled effect. Duplicate with another 60ml (1/4 cup) candy blend and the other treatment.
   6.

      Location the food platform on a offering menu. Clean with 50 % the Kahlua. Location 50 % the candy treatment over the food. Duplicate with another food part, the other Kahlua and other candy treatment. Top with the other food part.
   7.

      Snow over the other candy blend. Top with the raspberries.

Lunar Eclipse Cookies

I live in the San Francisco Bay Area, so I don't usually get a chance to see an eclipse. It's usually foggy or cloudy, but not this morning. I got to experience the full Lunar Eclipse. Pretty spectacular. So here's a recipe for Chocolate Lunar Eclipse Cookies.

This is a great recipe for Chocolate Cookies. Dip half--or however complete you want your eclipse to be-- in melted white chocolate when the cookies have cooled. Lunar Eclipse Cookies!

CHOCOLATE LUNAR ECLIPSE COOKIES

3/4 cups sweet butter, room temperature
1 cup sugar
2/3 cup DARK cocoa powder
1 large egg, beaten
1 tsp Madagascar vanilla extract
1 1/4 cup all purpose flour

Directions (lots of refrigerator/freezer steps, but that makes for great cookies)
Preheat oven to 350 degrees
1. Cream butter until smooth. Add sugar and mix until light and fluffy. Add cocoa powder and mix until combined. Add egg and vanilla extract. Mix until combined. Add flour. Mix until combined.
2. Wrap dough in plastic wrap in 2 batches and refrigerate for at least 4 hours.
3. Roll dough between two pieces of wax paper, sprinkled with cocoa powder (not flour), to keep from sticking. Freeze dough for 10 minutes.
4. Dip round cookie cutters in a mixture of equal parts flour + cocoa powder (continue for each cookie) before cutting out circles for the moon.
5. Arrange cookies on parchment lined baking sheet. Freeze baking sheet with cookies until firm -about 15 minutes.
6. Bake in pre-heated oven for 10 mins, 12-15 for larger ones. Cool on racks.
8. When cookies are cooled, dip half (or as much as you'd like) in melted white chocolate. Place on parchment paper to harden.

Lunar Eclipse Cookies!