Count Down To Christmas

Gingerbread House

Gingerbread House

  • 2 tablespoon light corn syrup
  • 2 tablespoons molasses
  • 2 tablespoon soft light brown sugar
  • ¼ cup butter
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon baking soda
  • 2 eggs

Decoration

  • 4 oz white chocolate
  • 4 oz semisweet chocolate
  • Green and red food colorings
  • Powdered sugar for dusting

Preheat oven to 400 degrees F. Line 2 baking sheets with waxed paper. Put syrup, molasses, sugar and butter in a saucepan. Heat gently, stirring occasionally, until melted. Sift flour and ginger into a bowl. Stir the baking soda into melted mixture, add to flour with enough beaten egg to mix to form a soft dough. Knead on a lightly floured surface until smooth and free from cracks. Cut off 1/3 dough; wrap in plastic wrap. Roll out remaining 2/3 dough thinly and cut out thirty-two 1/1/2 in squares of dough and place, spaced apart, on a baking sheet. Roll out remaining 1/3 dough and cut out six-teen 2 ½ x 1 ½ inch oblongs. Cut an inverted “v” at one of the short ends of each oblong to create a ‘pitch’ for ‘roof’. Both equal sides of “v” should measure 1 inch. Place on baking sheet and bake in the oven for 8-10 minutes until golden brown. Cool on wire rack. Break up and place white and dark chocolate in separate bowls over hand hot water. Stir occasionally until melted. Divide white chocolate between 3 small bowls and color green and red with food colorings. Assemble each house using dark chocolate as glue. Glue 4 walls together by alternating 2 square and 2 “v” pieces. Place 2 other squares on top to form pitched roof. Leave to set. Spread remaining dark chocolate over waxed paper. When almost set, invert onto another piece of paper, peel off waxed paper and cut chocolate into ¼ in squares for roof tiles. Secure tiles onto roof with melted chocolate, working from base to top. Using colored chocolate, fill pastry bags, snip off points and pipe in doors, windows and colored beads down all the joins. Leave to set. Dust with powdered sugar. Makes 8

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

Chocolate Yule Log

Chocolate Yule Log

  • 3 eggs
  • 2 2/3 tablespoons superfine sugar
  • ¼ cup all-purpose flour
  • 1 tablespoons cocoa

Filling and decoration

  • 1 ¼ cups thick whipping cream
  • 4 oz semi-semi sweet chocolate
  • marzipan toadstools

Preheat oven to 400 degrees F.  Line a 12 in baking sheet (with edges) with waxed paper.  Place eggs and sugar in a bowl over a saucepan of simmering water and whisk until thick and pale. Remove bowl from saucepan, continue whisking until mixture leaves a trail when the whisk is lifted.  Sift flour and cocoa onto surface of mixture and fold in carefully until mix is evenly blended.  Pour mixture onto baking sheet and spread out carefully to edges. Bake in the oven for 8-10 minutes, or until it is firm to touch.  Cool slightly, turn out and remove paper, then trim edges and cut in half lengthwise.  Place ¼ cup cream in a bowl with chocolate.  Place over a pan of hot water,stir until melted.  Whip remaining cup of cream until almost thick.

When chocolate has cooled, fold it carefully into whipped cream. Using 1/3 chocolate cream, spread over each strip of sponge.  Roll each into a firm roll from the long edge. Wrap in plastic and chill until firm.  Cut each roll into 6 lengths, spread each with remaining chocolate cream, mark cream into lines.  Decorate with marzipan toadstools.  Keep the chocolate logs cool until ready to serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com