Gingerbread!
Learn to make gluten and dairy free gingerbread!
This recipe is adapted from an old one that I found years ago in a cooking magazine. It is so simple to make, and is one of my favorites!
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Anna Lange is not a medical doctor. The information presented in this website is intended for educational purposes only. The author shall not be held liable or responsible for any misunderstanding or misuse of the information contained in this video or for any loss, damage, or injury caused or alleged to be caused directly or indirectly by any treatment, action, or application of any lifestyle modifications or supplements discussed on this site. This information isn't intended to diagnose, treat, cure or prevent any condition or disease, nor is it medical advice. The information on this website does not replace the advice of a physician. One should always consult a qualified medical professional before engaging in any dietary and/or lifestyle change. It is the responsibility of the individual to consult with their physician prior to making any dietary or supplemental changes. The statements on this site have not been evaluated by the U.S. Food and Drug Administration. A Nutritional Therapist is not licensed or certified by any state. However, a Functional Nutritional Therapy Practitioner (TM), is trained by the Nutritional Therapy Association, Inc.®
Soft Gingerbread Cookies
#cookies #dessert #recipe #gingerbread These are the softest gingerbread cookies I have ever had! Gail found this recipe in a local newspaper in Montgomery, Alabama, way back in the 1980's. She has been making them every year and has shared them with family and friends. It's a yearly Christmas tradition! Gail shows how to make these soft gingerbread cookies using step-by-step details. Some of the tools Gail uses are in the links below. Just click on the Amazon affiliate links to view or purchase the items. The Ingredient List and Recipe are below as well. Thanks for watching. If you want more recipes full of details and tips, please visit Southern Glance With Gail. Have a very MERRY CHRISTMAS! God bless you!
For measuring spoons and cups, set of 16, click here. These have the 2/3 cup and 3/4 cup included. Many measuring cup sets do not include these.
For a silicon whisk for high heat, click here.
For Parchment Paper, click here.
For plastic wrap with slide cutter, click here.
For the Harrisville Potholder Pro Loom so you can make your own potholders, click on this link.
For the Harrisville Potholder loops, click on this link. These are fun to make and make excellent gifts.
For a cooling rack, click on this link.
For icing bags and decorating tips, click here.
For a Kitchen Aid Stand-Up Mixer, click on this link.
For a marble rolling pin with wooden cradle, click here.
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INGREDIENT LIST and RECIPE
SOFT GINGERBREAD COOKIES
Makes about 3 1/2 - 4 dozen
COOKIES
3/4 cup water
2 cups sugar
1/3 cup dark corn syrup
1 1/2 teaspoon ginger
1 1/2 teaspoon cinnamon
1 teaspoon cloves
3 sticks (1 1/2 cup) butter, melted but not hot
1 1/2 teaspoon baking soda mixed in a little bit of water
6 cups flour
ICING
3 cups powdered sugar
1/4 cup Wilton Meringue Powder
1/4 cup lemon juice (more or less to make desired consistency)
Decorating supplies like colored sugar, miniature chocolate chips, icing colors, and whatever you use to decorate cookies
COOKIE DIRECTIONS
Combine water, sugar, syrup, and spices in saucepan and bring to boiling point. Remove from heat. Add melted, but not hot, butter and whisk in. Chill by placing saucepan in cold water. Then add baking soda, which has been mixed with small amount of water. (See video for details.) Gradually stir in flour till dough is very soft. Refrigerate overnight. Next day, turn dough onto pastry board. Cover and let sit at room temperature until fairly easy to roll out. (This might be an hour or so.)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll to about 3/8” to 1/2” thick. To make a crunchier cookie, roll it out thinner. I like a soft cookie and roll mine out to about 1/2”. Use cookie cutters to cut out desired shapes. Place the shapes on the parchment paper. Bake for 8 - 10 minutes or until sides are just turning a light brown. Cool for about a minute or so on the cookie sheet and then transfer cookies to racks to finish cooling. After cookies have cooled, decorate as desired.
ICING DIRECTIONS
This is a royal icing that uses lemon juice instead of water. It gives a wonderful taste when lemon juice is mixed with confectioners sugar. I use a whisk to mix the icing ingredients thoroughly, but you can use a mixer. Put the icing into a decorating bag and decorate to your heart’s content! (The video “Soft Gingerbread Cookies” on the YouTube Channel “Southern Glance With Gail” will give tips on how to use the decorating bag and how to decorate.)
Making gingerbread with Michelle Wilding????????
Join Michelle from @Boozy Bakers as she shows us how make a delicious gingerbread dough. For those wanting to bake along, you will be able to ask questions as we go! Then, time to chill the dough and in true Blue Peter style Michelle will take you through the next steps to cut out and decorate the gingerbread.
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You will need:
• 100g Butter (If you are making dairy free use a block not a spread)
• 100g Dark Brown Sugar (a muscovado or light brown sugar will work too!)
• 3tbsp Golden Syrup
• 225g Plain Flour
• ½ tsp Bicarbonate of Soda
• 2-3 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 100g Icing Sugar
Equipment:
• Pan
• Mixing Spoon x2
• Mixing Bowl
• Sandwich Bag/Cling Film
• Baking/Parchment Paper
• Rolling Pin
• Baking Tray
• Cooling rack if you have one
• Cutters – eg. stars, gingerbread man, squares or use an upturned glass!
• Piping bag & nozzle OR use a sandwich bag with the corner snipped off.
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Gluten Free Gingerbread Cake - Skin Cancer
A huge thank you to Full Sail University for supporting our mission of spreading awareness on disabilities and providing the gluten free community with quality baking recipes they can make at home.
A baking show like no other… Learn a delicious baking recipe and meet an individual with a different disability each episode.
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The BEST Ginger Molasses Cookies
Mr Kringle was not typically a ginger molasses cookie man...until he ate these! These chewy, crinkly cookies instantly make the house smell like the holidays for hours. If you're trying to sell your house anytime between September and December and bake these before an open house, and you may end up with a bidding war on your hands!
For full printable recipe, go to my website:
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Items I use and recommend:
Kitchen Aid Stand Mixer
Flour
Ground Ginger
Molasses
Ground Cloves
Vanilla Extract
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Check out other 12 Days of Treats recipes!
Day 1: Shortbread Tea Cookies
Day 2: Easy Red Velvet Crinkle Cookies
Day 3: Easy Nutella® Fudge
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Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (
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Angels We Have Heard by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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#gingermolassescookies #molassescookies #christmascookies #cookies
Honey Gingerbread cookies????Finding Christmas
This is a great tasting gingerbread cookie made using honey instead of sugar. This recipe also works great with gluten free flour and dairy free butter. The recipe is below.
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HONEY GINGERBREAD COOKIES:
Ingredients: 1 1/2 cups honey, 3/4 cup butter (softened to room temp), 1 egg, 5 cups flour (I used Bob's Red Mill gluten free 1 to 1 flour), 2 teaspoons baking powder, 1 Tablespoon ginger, 1 Tablespoon cinnamon, 1 teaspoon ground cloves
Directions:
In a large mixing bowl cream butter and honey. Beat in egg.
In another bowl stir together flour, baking powder, cinnamon, ginger and cloves. Gradually add the flour mixture to the creamed butter mixture until combined.
Wrap dough in plastic wrap and chill for at least 2 hours. (I made mine the night before.)
Dust work surface with flour and roll out dough to 1/4 inch thick. Cut to desired shape with cookie cutters and transfer to well-greased baking sheet.
Bake at 350 degrees for 10-12 minutes. (My cookie cutter is large so it took 18 minutes to cook.) Immediately remove cookies from cookie sheet and cool on wire rack. (I did not use a wire rack to cool these cookies, instead I placed them on wax paper rolled out on my counter top.)
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