Gingerbread Men (& Woman)

I've often wondered how the gingerbread man originated. Apparently it is credited to the court of Queen Elizabeth I, who presented favoured important visitors with gingerbread likenesses of themselves.

For me ever since I can remember, gingerbread men were jolly little brown men whom lay in glass bakery cabinets. They were cute, bright, had big smiley faces, looked cheerful and always caught my eye.

So often  gingerbread men can lack that nice spice flavour or are so hard that when bitten into, you almost break a tooth. This recipe however is perfect...fantastic spicy taste, soft and a little bit chewy. Of course if you prefer your gingerbread men harder and more on the biscuity side, then it's just a matter of leaving them in the oven slightly longer than the recipe suggests.

I love a jolly little brown man, but I have to admit with age my preference leans more towards a jolly little brown woman instead.

Gingerbread Men - www.taste.com.au
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
Smarties to decorate

Makes 20 - 25

Royal icing
1 1/3 cups pure icing sugar sifted
1 large egg white or 20-30mls water

Pre heat oven to 180 degrees Celsius fan forced. Line baking tray with baking paper.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30minutes to rest.

Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until 4mm thick. Use a 9cm gingerbread man (& woman) cutters to cut out shapes. Repeat with excess dough.

Bake in oven for 10minutes or until brown. Remove from oven. Transfer to a rack to cool. Allow at least 30minutes resting time.

Placing prepared icing in icing bag, fitted with small round nozzle. Pipe icing over gingerbread to decorate. Finish with smarties.

Gingerbread men can be stored in an airtight container for 2 weeks. The taste actually gets better over time.

Strawberry Cheesecake Cupcakes

My besties birthday! To celebrate, a birthday picnic and her request - for me to bake 'Strawberry Cheesecake Cupcakes'. Now normally when I talk about food, recipes or anything even slightly related to food, my bestie (aka Black Magic) quickly tunes out and her eyes glaze over. However talk of  'Strawberry Cheesecake Cupcakes' seems to be the exception to this.

These cupcakes are sweet, have a light fluffy sponge, a cheesecake flavoured frosting (with digestive biscuits sprinkled on top of the frosting to add the flavour of a cheesecake base) but the best part of all, the surprise you'll find right at the bottom of the cupcake - fresh strawberries, which once cooked become sweet and almost jam like.

I would have to say that these cupcakes are just as divine as my birthday bestie (there is nothing not to like about either of them).

HAPPY BIRTHDAY BLACK MAGIC! I look forward to enjoying many more of these cupcakes with you over the years. Love you xo

Black Magic are you still reading this blog entry.....HELLO.....Black Magic....are you there, don't tune out on me.

'Strawberry Cheesecake Cupcakes' - The Hummingbird Bakery Cook Book by Tarek Malouf and The Hummingbird Bakers
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1/2 teaspoon vanilla extract
1 egg
12 large strawberries, chopped into small pieces
4 digestive biscuits
1 quantity of cream cheese frosting (see below)

a 12 hole capacity tray lined with paper cases
Makes 12

Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Makes enough for 12 cupcakes

Pre heat the oven to 170 degrees fan forced (325F) Gas 3.

Put the flour, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Pour the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Add egg and beat well for a few minutes to ensure the ingredients are well incorporated.

Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Meanwhile for Cream Cheese Frosting -  beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely Incorporated. Turn the mixer up to medium-high speed. Continue to beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

Crush the digestive biscuits with a rolling pin or in a food processor until finely ground. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and finish with a sprinkling of finely ground biscuits.

Photo - from 'The Hummingbird Bakery Cookbook'

Chocolate Prune Brownie

GOD BLESS America for the introduction of the brownie and GOD BLESS 'Bourke Street Bakery' NSW for this brownie recipe. If only all local bakeries across Australia could produced rich, fudgy, moist brownies like these, as apposed to the over cooked, dry brownies they so often do.

The alcohol soaked prunes make these brownies extra moist and a stand out from most other brownies. The 'Bourke Street Bakery' suggests that the prunes can be soaked in tea if preferred and can even be replaced with nuts or dried fruits if desired. I recommend using good quality dark chocolate for this recipe as it makes such a difference to the end result. Most importantly whatever you do, do not - I repeat - do not over cook, (watch your brownie like a Bald Eagle).

Nice photo styling Big Red!

Chocolate Prune Brownie - 'Bourke Street Bakery' by Paul Allam & David McGuinness
300g pitted prunes, halved
200ml brandy, cognac or hot black tea
55g plain flour
40g unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
300g good-quality dark chocolate (55% cocoa)
80g unsalted butter
300g caster (superfine) sugar
4 eggs
100g sour cream
145g dark chocolate melts (buttons) (55% cocoa)

Makes 32 (depending on what size you like your brownies)

Place the prunes in a bowl and pour over the brandy, cognac or tea. Cover and set aside to soak for 3 days.

Preheat the oven to 170 degrees celsius fan forced, (325F/Gas 3). Grease a 20 x 30 x 4cm rectangular cake tin and line the base and sides with baking paper. Sift the flour, cocoa, salt and baking powder into a bowl.

Put the chocolate, butter and sugar into a stainless steel bowl and sit over a saucepan of simmering water - making sure the base of the bowl does not touch the water. Stir for 10 minutes, or until the chocolate has melted. Allow to cool, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed and add the eggs, one at a time, beating well after each addition. Add the flour mixture, mix to combine, then add the sour cream, chocolate melts and prunes with the remaining soaking liquid and mix until just combined.

Spoon the mixture into the prepared tin and bake in the oven for 1 hour, or until just set.Place your hand on top of the brownie in the centre and wobble to feel if it is set. Allow to cool completely before turning out of the tin. Use a hot knife to cut into squares. The brownies can be wrapped in plastic wrap and stored for up to 4 days at room temperature.