Snow Capped Gingerbread Trains Recipes

SNOW-CAPPED GINGERBREAD TRAINS

Steps:

• Heat oven to 350°F. Grease and flour 10 regular-size muffin cups, or spray with baking spray with flour. Place mini paper baking cup in each of 18 mini muffin cups.
• In large bowl, beat granulated sugar, 1/2 cup butter, molasses and eggs with electric mixer on medium speed. Stir in flour, baking soda, salt, ginger 1/2 teaspoon cinnamon, the allspice and water. Divide batter evenly between regular and mini muffin cups, filling each about two-thirds full.
• Bake regular cupcakes 15 to 18 minutes, mini cupcakes 11 to 15 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks to cool. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar,1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable. Reserve 1/2 cup frosting for decorating.
• Frost cupcakes with remaining frosting leaving one regular size cupcake unfrosted. Place 5 regular cupcakes on serving platter. Cut unfrosted cupcake in half; place upside down at front of train. Attach mini cupcakes to both sides of train with frosting and connect with pretzel sticks. Add additional cupcakes to front and back of train as shown in photo. Decorate with candies, pretzel sticks and cone, as desired (attaching with frosting as needed). Serve any remaining cupcakes, as desired.

SNOW-SWEPT GINGERBREAD COTTAGE

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out gingerbread dough to about 1/8 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top, and cut out shapes with a paring knife. (Use a small utility knife to cut out the windows.) Transfer to parchment-lined baking sheets. Bake, rotating sheets halfway through, until just beginning to brown, about 15 minutes. Let cool completely.
• Working with one piece at a time, frostchimney shapes with royal icing; sprinkle withrock candy while still wet (leave all but toppart of one side free for attaching to house).Set aside to dry.
• To make windows, line a baking sheet with a Silpat. Make caramel syrup. Place a gingerbread section on prepared sheet, flat side down; pour caramel syrup into window spaces. Let syrup cool and harden on baking sheet before turning over and decorating.
• Using a pastry bag with a fine plain tip (No. 1),pipe royal icing around windows and doorsand down side edges of house. While icing isstill wet, sprinkle with sanding sugar. Gentlyshake off excess sugar, and let dry.
• Pipe windowpanes, door-frame details, and Christmas-tree edging with the #1 tip. Switch to an open-star tip (No. 16) to accent the corners of the windows and doors.
• When decorations have dried, assemble house, roof, and chimney pieces, following our step-by-step how-to. When assembling chimney, attach two side pieces to front at the base, then attach sloped sides; finish with top two side pieces. Brush edges at top of assembled chimney with caramel; secure top piece in place. To attach chimney, pipe icing on side without candy; quickly press onto house, holding firmly until set. Use the No. 16 tip to create shingle pattern on roof and eaves.

SNOWCAPPED GINGERBREAD BISCOTTI

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger. , Divide dough in half. Cover and refrigerate for 30 minutes., On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool., Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container.

GINGERBREAD TRAIN BUFFET RECIPE BY TASTY

Steps:

• Make the gingerbread: In a medium saucepan, combine the brown sugar, molasses, water, ginger, cinnamon, and cloves. Melt over medium heat until the sugar is dissolved, 1-2 minutes.
• Remove the pot from the heat and whisk in the butter until completely melted and the mixture is glossy. Let cool completely.
• Add the flour and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine for 30 seconds. Pour in the wet ingredients and mix until the dough comes together, about 2 minutes.
• Remove the dough from the bowl and wrap tightly in plastic wrap. Chill in the refrigerator for 20 minutes.
• While the dough is chilling, make your templates for the train pieces. The gingerbread will fit snugly over your mechanical train. Find template here: https://tasty.co/article/tasty/gingerbread-train-template
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Roll out the dough on a lightly floured surface to ⅛ inch thick. Cut out the shapes from the template. Transfer the shapes to the prepared baking sheets.
• Bake for 24-28 minutes, until the shapes are stiff to the touch. Let the shapes cool completely, about 45 minutes.
• While the gingerbread is cooling, make the royal icing: In the bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar, meringue powder, and water. Mix on medium-low speed for 1 minute, until no lumps remain and mixture is shiny and glossy.
• Transfer ¼ of the icing to a piping bag fitted with a small round tip. This will be the icing to decorate the outside of the train.
• Add the brown food coloring to the remaining icing in the mixer and mix until homogenous in color.
• Using the brown icing, assemble the train pieces according to the template. Let dry for at least 2 hours.
• Once all 5 pieces of the train have dried, use the white icing to decorate the train as desired. Let the icing set until hardened.
• Gently slide decorated gingerbread pieces over the cars of the mechanical train and place on the track.
• Fill the cargo cars with the gum drops, peppermints, and truffles.
• Enjoy!

GINGERBREAD SNOWFLAKES

Steps:

• Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
• Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
• Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.

GINGERBREAD TRAIN - WORKS WELL WITH A GINGERBREAD HOUSE.

Steps:

• Melt the butter, add golden syrup and 2 drops of vanilla.
• Stir in the brown sugar, cinnamon, ginger, nutmeg and egg.
• Add the flour, seived, bit by bit. When it starts to become a very stiff mixture you may find it easier to use your hands. Keep adding flour until the dough is ready to be handled.
• Sprinkle flour over your work space and roll out the dough to about 1/2 inch thickness.
• Cut out your train shape. (Tip: draw onnto card and use as template) you do't need to add wheels so a smaller rectangle on top of another rectacle is sufficient.
• Cut out your carriages.
• Bake these on a greased tray with space in between as they will expand. Bake for approx 10 minutes. Until edges are golden. Remove and cool on wire rack.
• Make thick icing and spread along your plate/tray/serving platter. This will hold the train in place.
• Place the train into the icing and add the wine gums for wheels.
• Prepare 3 smaller amounts of icing in seperate bowls, with a lighter consistancy and add colorings.This is for decorating the tops of your carriages with cargo, or adding icing letters.
• Decorate the train, platter, icing etc however you like with spinkles, silver balls etc.

GINGERBREAD SNOW GLOBE

Steps:

• Mix water and vinegar. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in molasses. In another bowl, whisk flour, cinnamon, ginger, baking soda, salt and cloves; add to creamed mixture alternately with water mixture, beating well after each addition., Divide dough into 6 portions. Shape each into a disk; cover and refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut dough with assorted holiday cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely., Using a new paintbrush, brush corn syrup onto edges of cookies; dip into coarse sugar. Decorate with sprinkles. Let stand until set., For snow globe, place coarse sugar in a decorative glass jar. Arrange cookies in jar. Decorate jar with ribbon.

GINGERBREAD TRAIN

Steps:

• Put the sugar, syrup, butter and a pinch of salt in a saucepan set over a medium heat and bubble for 1-2 mins, stirring to combine. Remove from the heat and set aside. Tip the flour, bicarb and spices into a large bowl, pour over the warm syrup mixture and egg, stirring to combine. The dough will seem soft, but will firm up in the fridge. Cover and chill for at least 30 mins, or overnight. Will keep wrapped in the freezer for up to two months.
• Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Dust the work surface with a little flour and divide the dough into two large balls. Roll each ball out to the thickness of a £1 coin and use the downloadable template to cut out the train parts A-D. You will need two A pieces, one B piece, two C pieces and three D pieces, plus 10 small wheels (about 2cm in diameter) and two larger wheels (about 4cm in diameter). Use biscuit cutters or the wide end of a piping nozzle to stamp out the wheels. Use what remains for gingerbread stars or people, if you like. Transfer all the pieces to the prepared trays.
• Bake for 10-12 mins, swapping the trays around halfway through, until slightly risen and golden brown. The gingerbread will expand as it bakes, so trim back into shape while still warm using a small sharp knife and the templates again. Leave to cool completely on the trays.
• For the decorations, mix the icing sugar with just enough water to make a thick icing the consistency of melted chocolate. Spoon into a piping bag and snip off the end, then draw windows on the A pieces, spokes on the wheel pieces and any other decorations you like, adding the sprinkles and balls while the icing is still wet.
• To assemble the driver's carriage, use the icing to glue the two A pieces to the B piece (for the taller back of the carriage), then glue one of the D pieces to the front. For the second carriage glue the two C pieces together with two D pieces. Use cans to support the sides while the icing sets, if needed (at least 30 mins). Glue three small wheels to both sides of the second carriage. Glue one large wheel at the back of the driver's carriage, on both sides, then two small ones beside those. Leave to set for another 30 mins.
• Use any leftover icing to decorate the train, sticking sprinkles and silver balls to its sides. Leave to set for a final 30 mins, then fill the carriages with the wrapped sweets. The assembled train will keep in an airtight cake tin or on display (covered overnight to protect from dust) for up to four weeks.