Gingerbread Truffles Recipe By Tasty

GINGERBREAD CHOCOLATE TRUFFLES RECIPE BY TASTY

Steps:

• Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
• Add the chocolate and allow the heat of the cream to melt it.
• Stir in the ginger and cinnamon.
• Leave to chill in the fridge for about 3 hours, or until completely set.
• Crush the ginger biscuits in a food processor until you form fine crumbs.
• Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
• Enjoy!

GINGERBREAD CAKE TRUFFLES RECIPE BY TASTY

Steps:

• Make the gingerbread: Preheat the oven to 350°F (180°C). Grease a 9 x 13 inch (22.5 x 32.5 cm) baking dish with nonstick spray.
• In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
• In a medium bowl, whisk together the brown sugar, melted butter, molasses, egg, and buttermilk.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula to combine. Pour the batter into the prepared baking dish and spread in an even layer.
• Bake the gingerbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
• Make the frosting: In a medium bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until fluffy. Add the brown sugar and heavy cream and continue beating until smooth and creamy.
• In a large bowl, crumble the gingerbread with your hands into fine crumbs.
• Add the cream cheese frosting to the crumbled gingerbread and mix well to combine.
• Line a baking sheet with parchment paper.
• Using a 1-ounce scoop, portion the gingerbread mixture into 24 balls onto the prepared baking sheet. Chill for at least 10 minutes, or up to 1 hour.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth.
• Set a wire rack over a baking sheet.
• Roll each gingerbread truffle in the melted chocolate and place on the rack. Garnish each truffle with crystallized ginger, then transfer to the refrigerator to set the chocolate, about 15 minutes.
• Enjoy!

GINGERBREAD TRUFFLES

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,

GINGERBREAD HOUSES RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
• Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn't stick to the pot as you turn it out.
• Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
• Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You'll have some of the flour mixture left over.
• Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don't want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
• Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
• Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You'll want to work with the dough while it's warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
• On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
• Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
• Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
• Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
• Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It's very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
• Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). "Glue" a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a "V" shape. Let dry completely. When assembling, this will help ensure that your roof doesn't slip down the sides of the house.
• Decorate the house with more royal icing and your desired decorations.
• Enjoy!

GINGERBREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
• Add the egg and molasses, and beat until smooth.
• In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
• Spread the remaining ½ cup (100 G) sugar in a shallow dish.
• Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
• Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
• Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
• Enjoy!

GINGERBREAD TRUFFLES RECIPE BY TASTY

Steps:

• Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
• Add the chocolate and allow the heat of the cream to melt it.
• Stir in the ginger and cinnamon.
• Leave to chill in the fridge for about 3 hours, or until completely set.
• Crush the ginger biscuits in a food processor until you form fine crumbs.
• Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
• Enjoy!