BitterSweet

An Obsession with All Things Handmade and Home-Cooked


21 Comments

Run, Run, as Fast as You Can…

…But you’ll never escape my ravenous sweet tooth, Mr. Gingerbread Man.

Fully embracing the temptations of excess, especially abundant in this celebratory season, all I want to make and eat is candy. Typically, just a bite or two of concentrated sweetness will do me, but reaching a sugar coma has seemed to be the end goal recently. At least, that’s how the revelry tends to end, with my poor throbbing head so much the worse for wear. Must the desire for a few extra comforting confections always carry such a terrible price tag? Turns out that raw nuts help quite a bit to satiate the inner sweet-toothed monster, and a handful of whole grains give even tiny morsels far greater staying power.

When Hodgson Mill originally sent a box of pro bono flours and baking mixes, I found myself stumped by the pre-measured mixtures. They’re simply not something I stock my pantry with or employ, so straight away, it was a curious puzzle: What can be made with cake mix, that isn’t cake? Perhaps it’s fudging the boundaries of definition a bit, but how about cake truffles?

With a half-empty jar of speculoos spread just begging to be finished off, the pairing was inevitable, and a delicious match indeed. Enrobed in dark chocolate, the tender cake centers have just enough spice and sweetness to disguise the whole wheat and flax within. Each bite yields nothing but candy bliss, without the sugar hangover afterward.

Better yet, these adorable treats can be dressed up as cake pops. Adorable hand-held gifts or party favors, not a single one of these gingerbread men will escape the mouths of delighted guests.

Naturally, you can just as well whip up a little over one pound of gingerbread cake from any recipe you desire, boxed or fully homemade. Just be mindful of the amount of sugar, because the frosting itself is quite sweet. In the end, though, it’s all good when it’s dipped in chocolate.

Speculoos Gingerbread Cake Truffles

Gingerbread Cake:

1 15-Ounce Package Hodgson Mills Whole Wheat Gingerbread Mix
1 1/2 Cups Plain Non-Dairy Milk
1/2 Tablespoon Whole Flaxseeds, Ground
2 Tablespoons Water
1/2 Teaspoon Apple Cider Vinegar
1/4 Cup Canola Oil

Speculoos Frosting:

3/4 Cup Speculoos Spread
1/4 Cup Non-Dairy Margarine, at Room Temperature
1 Cup Confectioner’s Sugar
1/2 – 1 Tablespoon Plain Non-Dairy Milk

Chocolate Coating:

12 Ounces (2 Cups) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil or 100% Cocoa Butter

Optional Additions and Garnishes:

Small Lollipop Sticks
Colored Nonpareil Sprinkles
Chocolate Jimmies*

*Before dipping the truffles, go through the bottle of sprinkles and pick out any that have a slight curve to them. The majority will be straight, but if you look closely enough, you will find plenty that are “smiling.” You may also want to apply your sprinkles with a pair of tweezers for the most precision.

Preheat your oven to 350 degrees and lightly grease an 8 x 8 square pan.

In a large bowl, whisk all of the cake ingredients together until thoroughly combined, with no pockets of dry ingredients remaining. Bake for 28 – 32 minutes, until set around the edges and a toothpick inserted into the center of the cake pulls out cleanly, without any slick of raw batter. Let cool completely before breaking up the cake and crumbling it into small, even pieces.

The frosting is equally effortless and speedy: Place the speculoos spread, margarine, and confectioner’s sugar in the bowl of your stand mixer, and start the machine on a low speed. Once the powder has been incorporated and is no longer at risk of flying out, turn up the speed to high, and slowly drizzle in the “milk,” until the frosting is smooth, homogenous, and a spreadable consistency.

Add a modest dollop into the bowl of cake crumbs and mix it all around. This is a messy job, as the best way to combine the two components is to get in there with your hands. Don’t be shy! It could be a fun job for the kids to help out with, too. Add in more frosting as needed, until the mixture just comes together when squeezed. You will likely have extra frosting, so don’t be tempted to add all of it, lest you want mushy truffles.

Dump the cake mixture out onto a silpat or piece of parchment paper, and flatten it out to about 1/2 – 3/4 inch in thickness. Use a small gingerbread man cookie cutter to cut out the shapes, pulling away the excess. Recombine the extra “dough”, flatten out once more, and cut more figures until the cake is all used up. Insert sticks now if using, and carefully move the silpat or parchment onto a baking sheet. Place the whole thing in the freezer on a flat surface, and let freeze for at least 3 hours, until solid.

To coat the truffles, combine the chocolate and coconut oil or cocoa butter in a microwave-safe dish, and heat for 60 seconds. Stir very well until the mixture is smooth. If there are still a few stubborn chips that refuse to melt, continue heating the coating at 30 second intervals, stirring thoroughly between each, until entirely lump-free.

Dip each truffle center, one at a time, into the melted chocolate. Use a fork to pull individual truffles out of the mixture and allow the excess coating to drip free. Be especially careful with any truffles on sticks, because they are particularly delicate. Move each piece back onto the silpat or piece of parchment paper, and quickly add sprinkles for the eyes and mouth before the coating solidifies. Repeat with the remaining truffles. Store in the fridge in an air-tight container.

Makes 30 – 40 Truffles

Printable Recipe


29 Comments

Winter Wonders

First impressions are of critical importance, or so it’s said when it comes to business and relationships. Subconsciously, we tend to place great significance on the beginnings of new experiences, taking every noteworthy detail as a sign. That’s why I knew that our trip to Germany, however brief, would be a good one even before we had exited the plane.

Gawking out the window as the ground grew rapidly closer, rushing upwards to meet the extended and waiting landing gear, I marveled at just how close the wilderness lay to the man-made monstrosity of the airport. Only a fence separated the two, the distance spanning less than a few steps otherwise. Thick layers of evergreen trees obscured much of the landscape beyond the tarmac, but there, right at the miniscule clearing between greenery and barbed wire fence, was the sight of something incredible. A family of deer and fawns, with one single white deer in the center of the pack.

I would have done a double take if we hadn’t hit the ground with a jolt that very second, rushing past the group at warp speed. I had heard of white squirrels, rare as they are, but never white deer. For such a common creature, this one looked incredibly majestic; magical, even. That was the convincing factor that a vacation was the right choice, that I was in the right place. Only more wonders could await. Serendipitously stumbling upon dainty little fawn cookie cutters at one of the Christmas markets that same day, I took that as my second sign. These cookies were meant to be.

And honestly, it just wouldn’t be the holidays without gingerbread! This particular formula is one that I’ve been making for years, a tried-and-true recipe that I originally made with gingerbread houses in mind. Thus, it makes for ultra-snappy, crisp, and sturdy cookies that retain their shape when baked, travel well, and make a solid foundation for edible buildings. A delicate and fragile shape like the fawns are impossible with almost any sort of standard dough, but this simple method hasn’t failed me yet. As an added bonus, there’s not even any chilling time to take into account. Though I wouldn’t recommend getting started on your holiday baking quite so late in the game, this does provide an excellent last-minute option.

Gingerbread Cut-Out Cookies

Chai Gingerbread Cookies:

3 Cups All Purpose Flour
2 Teaspoons Ground Ginger
1 1/2 Teaspoons Ground Cardamom
1 Teaspoons Ground Allspice
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
Pinch Ground Black Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup Non-Dairy Margarine
1/2 Cup Granulated Sugar
1/2 Cup Molasses
1 Tablespoon Plain Non-Dairy Milk

Blondie Gingerbread Cookies:

3 Cups All Purpose Flour
2 1/2 – 3 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/4 Teaspoon Ground Cloves
Pinch Nutmeg
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup Non-Dairy Margarine
1/2 Cup Granulated Sugar
1/2 Cup Light Corn Syrup*
1 Tablespoon Plain Non-Dairy Milk

Royal Icing:

2 Cups Confectioner’s Sugar
3 Tablespoons Cornstarch
1 Tablespoon Light Agave Nectar or Light Corn Syrup*
1/2 Teaspoon Vanilla (or Peppermint, or Almond, or Lemon…) Extract
Water, as Needed and Used Sparingly

*Be sure to hunt down corn syrup that has no high-fructose corn syrup added. You can substitute light agave if you’d prefer, but the dough will brown more as a result.

Preheat your oven to 300.

The procedure is the same for either flavor of cookie, and if you want to make both, simply repeat the steps for the separate doughs. In either a large metal bowl or a stand mixer, whisk together the flour, spices, baking soda, and salt. While you can certainly bring this dough together by hand, it will require some vigorous stirring, so I would advice bringing out the heavy artillery if you have it!

Meanwhile, combine the margarine, sugar, and molasses or corn syrup in a small saucepan and heat gently. Cook the mixture and stir gently, just until the margarine has melted and the sugar is completely dissolved. Pour the hot liquid into the bowl of dry ingredients, immediately followed by the non-dairy milk, and mix well. It will be very thick and somewhat difficult to mix, but give it all you’ve got and don’t waste time- It will become harder as it cools.

Turn out the dough onto a lightly floured surface, press it into a ball, and roll it out to about an 1/8th of an inch in thickness. Cut it into your desired shapes with cookie cutters and transfer the cookies over to a silpat. Bake until the edges of your cookies are just barely browned; 13-20 minutes, depending on the size of your shapes. Let the cookies sit for a minute on the baking sheet before moving them over to a wire rack to cool.

For the royal icing, simply combine the confectioner’s sugar, cornstarch, agave, and vanilla in a medium bowl. Add in water, one teaspoon at a time, stirring thoroughly after each addition, until it reaches a pipe-able consistency. Be sure to take this process slowly, as just one drop too much liquid can make the icing runny. Allow a full 24 hours for the icing to completely harden.

Yield varies based on the cookie cutter

Printable Recipe

Follow

Get every new post delivered to your Inbox.

Join 8,679 other followers