Chocolate Ginger Bathing Beauties Recipes

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CHOCOLATE-GINGER BATHING BEAUTIES



Chocolate-Ginger Bathing Beauties image

Don't let these gingerbread people lie out in the suntoo long -- their chocolate ice-cream filling will melt. The cookies are decorated with candy-coated chocolates affixed with melted chocolate to create bikinis and swim trunks. Napkins serve as beach towels, shaded by paper parasols anchored (with marzipan) in ring candies.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 15

Number Of Ingredients 14

3 1/4 cups sifted all-purpose flour, plus more for dusting
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable shortening
1 cup packed light-brown sugar
1 large egg
1 tablespoon cider vinegar
1/2 cup unsulfured molasses
1/3 cup (2 ounces) candy-coated chocolates
1/4 cup chocolate chips, melted
2 pints chocolate ice cream

Steps:

  • Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg in a medium bowl; set aside. Put shortening and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 1 minute.
  • Mix in egg. Reduce speed to medium. Mix in vinegar and molasses. Reduce speed to low. Gradually mix in flour mixture until soft dough forms. Let stand at room temperature until slightly firm, 10 minutes.
  • Divide dough into thirds. Roll 1 piece between 2 sheets of parchment paper to just over 1/8 inch thick. Transfer parchment and dough to baking sheet. Repeat with remaining dough, stacking them on the same baking sheet. Refrigerate until firm, about 3 hours (or chill in freezer 1 hour).
  • Preheat oven to 400 degrees. Transfer 1 sheet of dough on parchment to a lightly floured work surface. Peel off 1 layer of parchment, and then pat it back into place. Flip dough; peel away second sheet of parchment, and discard. Cut out shapes using a 4-inch gingerbread-man cookie cutter, transferring to parchment-lined baking sheets as you work. Roll out scraps; repeat.
  • Bake cookies until edges are just browned, about 7 minutes. While cookies are warm, poke eyes and noses on half of them using the blunt end of a skewer. Let cool on sheets on wire racks. Repeat with remaining dough and scraps.
  • Decorate the cookies that have faces with candies, using a small amount of melted chocolate to adhere them. Let ice cream stand at room temperature until slightly softened, about 10 minutes. Spread 1/2-inch-thick layer of ice cream onto the underside of an undecorated cookie. Place a decorated cookie on top. Smooth edges using a knife or small spatula. Transfer to a baking sheet in freezer. Repeat with remaining cookies and ice cream. Freeze until set, about 1 hour, before serving.

CHOCOLATE & GINGER REFRIGERATOR SQUARES



Chocolate & ginger refrigerator squares image

This quick and easy fridge cakes make a great addition to a homemade gift hamper

Provided by Good Food team

Categories     Dessert, Snack

Time 20m

Yield Makes 32

Number Of Ingredients 5

300g ginger nut biscuit , roughly crushed
140g crystallised stem ginger , finely chopped
300g plain chocolate
100g butter , diced
100g golden syrup

Steps:

  • Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
  • Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE GINGER DIPPING SAUCE



Chocolate Ginger Dipping Sauce image

Provided by The Hearty Boys

Categories     dessert

Time 10m

Yield 2 cups

Number Of Ingredients 5

1 cup water
2 tablespoons ginger juice*
1 1/2 cup fine quality semi-sweet chocolate, chopped
2 teaspoons ground ginger, if you can't make ginger juice, omit and bump up the ground ginger to 1 heaping tablespoon
Serving suggestion: fresh berries, fresh fruit chunks, marshmallows

Steps:

  • Put the water and ginger juice into a medium saucepan and bring to a boil over medium high heat. Add the chopped chocolate and ground ginger and whisk until the sauce is smooth. Pour into a decorative bowl and serve immediately. The sauce will stay liquid for up to 2 hours. Serve with fresh berries, fresh fruit chunks and marshmallows.

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