A girl and a cookie cutter

12/18/2021

🤣

It’s been a long time 🥰❤️

02/04/2021

Man how is this over three years ago!

12/13/2019

Long time friends! Come see my pieces at PRINT and Peninsula Community Theatre!

09/10/2019

AGAIN!! KILLING IT!!!

Where to eat and drink in Hampton Roads this September

12/16/2017

Happy 99th Hilton!

12/08/2017

Yay cool lighting

11/27/2017

I LOVE
The easiest way to keep you cookie perfect is to roll it out in greased wax paper then cut so you can remove the access bread. That way you don't disturb the cookie, warp it's shape.

11/26/2017

All good things come from great plans🙌🏻

11/26/2017

It's soooo dang pretty 😍

11/25/2017

Ok so here's the skinny on a "golden, chosen" recipe. There isn't one. 😂
Ive tried a bunch of different recipes but I like using ones with molasses and corn syrup. This is for two reasons, one it's cheaper than honey and the second is because of the deeper color the molasses offers.

Here's the link to the one I'm using this year.

How I tweak the recipe...
1. I use 2 tablespoons of ginger and cinnamon. It's helps with the dehydration and adds to the smell factor. Also up the salt to a tablespoon, dry this sucker out!
2. I don't know how these people use 1- 1 1/2 tablespoons of water. That's crazy. I use between 1-2 cups. I like the gingerbread really pliable, like play doh.
3. Also I mix like a cup of water in with the wet ingredients then I mix only half the dry mixture at a time. Once that half is well mixed then I add in the other half. Adding water as need be for the consistency I want.
4. Baking times...this is tricky. So I've broken it up into sections. But seriously watch the gingy. You need to know your oven, if you don't then preheat to 300. Low and slow and once the edges start browning pull it out.
A. The Base-this is rolled to about a 1/2" thick and I bake these for 45-60 min. Half way through I'll cut the heat to 300 degrees.
I punch little holes in the base in addition to my light hole. This is so there won't be too many bubbles in the dough. See previous post for pic of bases
B. The walls & chimneys-I roll these about 1/4"-3/8" thick. These I bake for about 20 min. Then again when I do the windows, that'll be covered in another post.
C. Lastly the roof-these are rolled between 1/8"-1/4". Again I poke holes to avoid the bubbling and I create a circle at the peak for heat to escape from my light, meaning two half circles at the top of the two pieces. I'll cover that in another post, designing and cutting.

Have fun baking!

Get Construction Grade Gingerbread Dough Recipe from Food Network

11/25/2017

I love this kitchen 😍

11/25/2017

Making bases!