Gingerbread Man cookies are my favorite Christmas cookie! I decided to make a GIANT version of this Christmas cookie classic.
This recipe yields about 3 Giant Gingerbread Man cookies. You can double the recipe to make more.
-3 1/2 cups of flour
-2 tsp of Gingerbread spice
-1/2 tsp of ground cloves
-1/2 tsp of baking soda
-Pinch of salt
-3/4 cup of molasses
-1 tsp of vanilla
-1 stick of softened butter
-1/4 cup of sugar
-1/2 cup of brown sugar
- 2 cups of confectioner's sugar
-1 egg white
-1/2 tsp of water
Gingerbread Man Cookie Cutout Template
-First mix your dry ingredients in a bowl. The flour, spices, baking soda, and salt.
-In another bowl beat your butter, sugar, molasses, egg and vanilla. Once mixed well slowly add in your flour mixture. Mix well until combined.
-Then take your dough and separate into two balls and wrap with plastic wrap.Set aside in the fridge to chill for 2 hours.
-Remove the dough from the fridge and roll between two pieces of parchment paper. Once the dough is flat place in the freezer for about 15 minutes,
-Then take the dough out of the freezer and cut out into Giant Gingerbread Man cookie shape. Then once it is cut out place on a cookie sheet and place in the freezer for 10 minutes.
-Remove from freezer and bake the cookie at 350 degrees for 7 minutes. Then remove from the oven and rotate and bake again for about 6 minutes. Set aside to cool for at least 20 minutes before decorating.
-Decorate with royal icing and candy!
This is such an easy dessert recipe. If you LOVE pumpkin you will be addicted to this! To make this Pumpkin Pie Dip you will only need 4 ingredients.
- 1 thawed tub of Cool Whip
-1 can of pumpkin
-1 5 oz box of vanilla pudding mix
-1 tsp of pumpkin pie spice.
In a bowl mix the pumpkin, vanilla pudding mix powder and pumpkin pie spice. Then fold in the Cool Whip. Enjoy with some Nilla Wafer cookies, graham crackers or just grab a spoon. Enjoy!
Happy November!! Thanksgiving is just around the corner! My two absolute FAVORITE Thanksgiving sides are candied yams and stuffing. So I decided to make these two sides into sweet & savory cupcakes! You can also make these with Thanksgiving leftovers.
Candied Yam Cupcakes
- 2 3/4 cup of flour
- 1 tbs of baking powder
- 1 1/2 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1/2 tsp of salt
- 1 stick of softened butter
-1 1/4 cup of brown sugar
- 2 eggs
- 1 tsp of vanilla extract
- 1 can (15 oz) of yams
- 1/2 cup of milk
-a jar of marshmallow Fluff
-Preheat the oven to 350 degrees and line a muffin pan with cupcake cups.
-Combine the flour, baking powder, cinnamon, nutmeg and salt in a bowl
-In a separate large bowl beat the butter and brown sugar until fluffy with an electric mixer.. Add in the eggs, yams, milk and vanilla. Then slowly mix in the flour mixture. Once mixed well fill the cups 1/2 full.
-Bake for 20 minutes. Test with toothpick for doneness.
-Set your oven to broil. Frost/pipe the cupcakes (once cool) with the marshmallow Fluff. Then place on a cookie sheet and place on the top rack in the oven.
-Watch very carefully and broil for just 30-90 seconds until the marshmallow is toasted.
-Remove from oven and top with a sprinkle of cinnamon (optional).
-Preheat the oven to 350 degrees
-Spray a muffin pan with non-stick cooking spray. Then scoop stuffing into cups.
-Bake for 20 minutes.
-Use an ice cream scoop to top the stuffing "cupcakes" with warm mashed potatoes. this will be the "frosting."
-As a final touch drizzle some gravy on top.
Hi there! I am Felicia.
I am a Holiday Expert and self proclaimed "Fest-Diva"! I enjoy celebrating Holidays. Time to Get Holiday Happy!