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Step 1: Prepare the gingerbread dough. The dough is easy to make and can be done by hand. To start, whisk together the dark brown sugar, molasses, egg, oil, and vanilla in a mixing bowl until smooth. Then whisk together the flour, cocoa, baking soda, salt, and spices in a separate bowl. Stir the dry mixture into the wet mixture with a rubber.

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Cream butter & sugar - In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy. Egg & vanilla - Add the egg and vanilla, then mix on speed 5 until combined (~30 sec). Molasses - Add the molasses, mix for 1 minute using speed 2.

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Gingerbread cookies really make the holiday season: what would Christmastime be without them? Well there's another holiday treat people rarely talk about-- gingerbread cakes! Mini cakes, sliced up and served with a tall glass of milk or a cup of hot chocolate are a perfect addition to the cold winter season.Mini Cake RecipesWe've already offered up some recipes for holiday cookies, so here are.

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Instructions. In a microwave-safe bowl, combine white chocolate chocolate chips with sweetened condensed milk. Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture. Stir in the molasses and then flavor with the spices - adjust to your personal preference.

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Dust the top with flour then press the mold in firmly. Cut out with a cookie cutter or knife and move to a parchment lined baking sheet. Chill at least 30 minutes while you preheat the oven to 375F/190C. Bake at 375F/190C for 10-14 minutes depending on the size of the cookie and the thickness.

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Preheat your oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, golden syrup* and spices on low speed. Scrape the walls of the mixing bowl and add the flour. Continue to mix together on medium speed until the dough forms.

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Begin by whisking together flour, baking powder, baking soda, salt, ginger, and cinnamon together in a small bowl. Make sure it's well combined and set it to the side. In a separate large mixing bowl, beat together the softened butter, brown sugar, and eggs using an electric mixer on medium speed until combined.

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If the dough is not stiff, add a little more flour. Press into silicone molds (sprayed with cooking spray, filling about 3/4 full. Bake at 325 for 20 minutes. Turning molds once after 10 minutes. Remove from oven and allow to cool in molds for 5 minutes. Allow to completely cool on a cooling rack. Once completely cooled, assemble gingerbread house.

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Instructions. Add sugar, ginger, cinnamon, nutmeg, cloves, allspice, baking soda and salt to the large bowl of a stand mixer. Mix on low speed with the paddle attachment until well combined. Add softened butter, evaporated milk, and molasses.

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The directions also said to flour the inside of the pan after you finished with the butter. Then I added two boxes of the mix, 2 eggs and 2 1/2 cups of water. Next I added the gingerbread mix to the bundt pan. Make sure you only fill the gingerbread pan 3/4 of the way full so the gingerbread can expand.

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Make the gingerbread: Sift together the flour, cocoa powder, ginger, cloves, cinnamon, pepper, salt, and baking soda. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft.

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PREPARATION. In a microwave safe bowl, microwave dark chocolate candy melts in 30 second intervals, stirring in between until smooth. Using a spoon or small cookie scoop, drop a spoonful of chocolate into each cavity. Repeatedly tap the mold onto a hard flat surface to distribute chocolate in an even layer and remove air bubbles.

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THE BEST Dough Recipe. How To Make A Gingerbread House Using This Recipe & Silicone Baking Mold. After you've made the dough, be sure to watch the intro of this video on how to split the dough properly for the different sections of the mold!. While we're using this video's recipe and mold, we recommend using a different icing recipe for a stronger hold.

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Scrape down the bottom of the bowl to reincorporate the ingredients evenly. In a medium bowl, mix together dry ingredients and then add them to the wet ingredients and mix until just combined. Wrap the dough in plastic wrap and chill for an hour or two. When ready to make cookies, preheat your oven to 350°F (180°C).

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Scoop the chocolate up the sides until it coats the interior of the mold. Make sure that you get chocolate into all the arms. Place in freezer for 5-10 minutes, at this point the chocolate should be firm. ©Aimée Geroux | https://extremecouponingmom.ca. Remove from freezer and place in the cake pop mixture.

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Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F. Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold. Bake 17-20 minutes or until edges are lightly browned.