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Friday, November 18, 2016

Chocolate Gingerbread

The Candy Cane Lane Designer Series Paper makes it easy to assemble lots of Christmas cards quickly.

I used the new 2 X 8 inch cellophane bags to hold a tiny gingerbread man.

Supplies
Stamps
-Tin of Tags 142180
Ink
-Real Red pad 126949
Paper
-Candy Cane Land DSP 141981
-Crumb Cake card stock 120953
-Whisper White card stock 100730
Tools
-Big Shot 143263
-Tags and Labels framelits 138282
Accessories
-2X8 cellophane bags 141703
-Bow Paper Clips 140559
-Real Red 3/4 in. Stitched ribbon 141984

Chocolate Gingerbread Recipe
1 cup butter
2 cups light brown sugar
1 tsp. each cinnamon & ground ginger
1/2 tsp. each allspice & salt
1/4 tsp. ground cloves
1/2 cup cocoa powder
1 tsp. baking soda
1/2 cup boiling water
1/2 cup fancy molasses
4 1/2 cups flour
Cream butter and sugar. Mix in all spices, salt and baking soda. Mix in cocoa, water and molasses. Gradually stir in 3 1/2 cups flour, 1/2 cup at a time. Continue adding flour 1/4 cup at a time until dough is stiff. Roll dough onto floured board and cut with cookie cutters or roll into balls and stamp with cookie press. Bake in 300 degrees F. oven for 10-15 mins. You can keep the wrapped dough in the fridge for 2 weeks.






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