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Saturday, November 27, 2010

On the Sixth Day of Christmas

Welcome back. Ready to meet two more of our members?

Today we will meet RJCharms and Minouette.

RJ is from Orangeville, ON. Look in her RJCharms shop for jewelry pieces that feature sweet little charms.

RJ shares a recipe for a delicious sounding gingerbread cake.

I'm a December baby, so my birthday is often a time I gather family to help decorate my tree and house for the holidays. I whipped up this delicious cake last year to share and it was a big hit. Not overly sweet with a strong sense of old style gingerbread. It will definitely be making a holiday appearance chez nous again this year! Gingerbread Cake Ingredients: 2 c. unbleached all-purpose flour 1/4 c. instant espresso powder 3 tbsp. unsweetened cocoa powder 1 tbsp. ground ginger 1/2 tsp. baking powder 1 tsp. salt 1 tsp. freshly ground black pepper 1 c. unsalted butter, at room temperature 1 c. packed dark brown sugar 4 large eggs, at room temperature 2 tbsp. peeled and grated fresh ginger {I cut this back by 1/2 tbsp.} 2 c. unsulphured molasses 1 large or 4 small candy canes, crushed {my addition} Melted butter, for greasing pans. Directions: Preheat oven to 350°F, with rack in center position. Brush the inside of your cake pan with melted butter; dust with flour and tap out excess. 1. In a small bowl, whisk flour, espresso powder, ground ginger. baking powder, salt and pepper. Set aside. 2. Put the butter and brown sugar in the bowl of a mixer with paddle attachment; beat on medium-high until the mixture is smooth and creamy. Mixture must be very light and fluffy and may take 3 to 4 minutes of beating. 3. Reduce speed to medium and add eggs one at a time, beating on high for 30 seconds to a minute after each egg. The mixture may look curdled, but that's ok. 4. Beat in the fresh ginger and molasses, mixing on medium for 1 to 2 minutes, until completely smooth. 5. With a spatula, fold in dry ingredients, until incorporated. 6. Pour batter into cake pan and bake for 50 to 60 minutes, until top is springy and a toothpick inserted into the center comes out clean. Transfer cake to a wire rack to cool for 10 minutes, then run a knife around the edge to loosen and unmold. Turn the cake over so it cools right side up. 7. When still slightly warm, top with crushed candy cane. Serve warm or at room temperature. Notes: The original recipe is from Baking with Julia, with only a few tweaks by me.

Now, please meet Ele of Minouette. Ele is from Toronto, ON and her shop is filled with block print and linocut housewares.

What is one of Ele's favorite things about the holidays?

"One of my favorite things to do at Christmas is to make cookies! I love sugar cookies, gingerbread and shortbread! Here's a recipe for Whipped Shortbread: 1 cup butter (that's the good part) 1/4 cup cornstarch 1 1/2 cup flour 1/2 cup icing sugar Beat butter with beater until well whipped, gradually adding all ingredients: cornstarch. icing sugar and lastly flour. Drop by the teaspoon on greased cookie sheet. Bake at 320 degrees F for 15 minutes.

Well, I must now get baking. Both of these recipes sound delicious!

Join us again tomorrow as we meet two more of our team members. In the meantime, click the badge below to see how a purchase from RJ, Minouette, or our other participating members can earn you a ballot to win our great prize.

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