Crispy Gingerbread for Decorating (ATK)

I made these for the first time during the 2020 holiday season for S and her friends to decorate during a little pod party. These four little friends have gotten quite close, helping each other and fighting with each other like siblings!

Makes about twenty 5-inch gingerbread people

INGREDIENTS

• 3 cups flour
• 3/4 cup dark brown sugar
• 1 TBSP cinnamon
• 1 TBSP ground ginger
• 1/2 tsp cloves
• 1/2 tsp salt
• 3/4 tsp baking soda
• 12 TBSP slightly softened butter
• 3/4 cup molasses
• 2 TBSP milk

INSTRUCTIONS

In food processor, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape dough onto work surface; divide into quarters. Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two cookie sheets with parchment paper.

Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until slightly darkened and firm in centers when pressed with finger, about 10 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

Gather scraps; repeat rolling, cutting, and baking

Repeat with remaining dough until all dough is used.

Lemon Poppyseed Cookies

INGREDIENTS

½ pound (2 sticks) unsalted butter, at cool room temperature1 cup granulated sugar, processed in food processor for 30 seconds, or superfine sugar ½ teaspoon salt 1 whole egg plus 1 yolk 2 teaspoons finely grated lemon zest 2 teaspoons vanilla extract 2 ½ cups bleached all-purpose flour, plus extra for work surface2 tablespoons poppy seeds*

BEFORE YOU BEGIN

We found that dough rolled three times does indeed bake into a tougher cookie. So get as many dough shapes as you can out of each sheet, and donate dough that’s been rolled more than twice to someone who needs rolling practice. Yields about 3 dozen.

INSTRUCTIONS

Cream butter, sugar, salt, and zest in workbowl of electric mixer at medium speed until light and fluffy. Add yolk, beat well then add whole egg and vanilla; continue beating until well incorporated. Add flour; beat over low speed until flour is just mixed. Stir in poppy seeds. Divide dough in half and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Can be refrigerated up to 2 days or double-wrapped and frozen 1 month.)2

Heat oven to 375 degrees. Remove one disk of dough from refrigerator and cut in half. Return unused portion of dough to refrigerator.3

Lightly flour work surface; roll dough to 1/8-inch thick, using offset spatula to loosen dough. Sprinkle surface lightly with flour as needed to keep dough from sticking.4

Cut or form dough into desired shape. Place dough shapes 1/2-inch apart on parchment-lined cookie sheet. Bake, rotating cookie sheets halfway through baking if necessary, until evenly golden brown, 9-10 minutes.

Use thin-bladed spatula to immediately transfer cookies to cooling rack. Cool to room temperature. Repeat rolling, cutting, and baking remaining dough. Decorate cooled cookies, if desired, and transfer to airtight container (can be stored up to 3 weeks).

Light Banana Bread

This version uses a combo of cake flour and AP flour to lighten the crumb as the butter is reduced down to just 3 TBSP. Yogurt is added to maintain moisture. Simply mix the dry ingredients to the wet ingredients and bake at 350 degrees for 50-60 minutes

• 1 1/2 cups (7 1/2 oz) AP flour
• 1/2 cup (2 oz) cake flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 c sugar
• 3 bananas
• 1/4 cup yogurt
• 1 tsp vanilla
• 3 TBSP softened butter
• 2 egg

Homemade Soft Pretzels

500 grams bread flour + 1 1/4 to 1 1/2 cups warm water

2 1/4 tsp yeast

3/4 tsp salt

Mix in the stand mixer with a dough hook for about 5-8 minutes until the dough bounces back. Hand knead for 3 minutes.

Let rest for 10 minutes while waiting for the water to boil. Boil 4 cups of water with 8 TBSP baking soda in a small saucepan. No need to let the dough rest for any longer. they will just be harder to shape.

Portion dough into 12 pieces and roll into a long rope, then shape. Place on oiled parchment paper

Place each pretzel into the boiling baking soda water for 20 seconds, then place back onto parchment

Bake at 400 degrees for 12 minutes until dark golden brown.

Brush with butter and salt or cinnamon sugar.

Pumpkin Pie v 3

This issue I’ve struggled with using the Cook’s Illustrated pumpkin pie is a pie that wouldn’t set.  I found this version that uses the concepts that I liked (blooming the spices, making a warm custard, and using fresh dairy), while making a pie with better structure.  In the recipe, I actually amped up the spices which makes it a bit more festive.

INGREDIENTS – for 1 pie

• In a small saucepan, heat the following ingredients to concentrate flavors:
• 15 oz (small can) of pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup – optional
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Pinch allspice

In a medium bowl, beat

• 3/4 cup heavy cream, warmed
• 1/4 cup whole milk, warmed
• 2 whole eggs + 1 egg yolk

Slowly whisk the warmed milk mixture. Avoid adding air bubbles

Pour into a blind baked pie crust and bake at 400 degrees for 10 minutes, then reduce to 350, baking for another 40-50 minutes until it is just jiggly in the middle

Turn off the oven and open the door just a crack to let the pie cool slowly. This helps reduce the cracking. Remove from oven when the pie is just above room temperature.