Gingerbread Tips and Tricks

Everywhere you turn the aroma of cinnamon and spice waft through the air. Gingerbread is representative of all things Holiday spirited. These favorite treats were one of the were one of the first sweet treats used in winter celebrations, and they are still a fan favorite.


Hi, I',m Chef Heather from the Chocolate Mousse Catering and I'd like to offer you some quick tricks on how to fill your home with the fresh scent and taste of gingerbread.

Tip 1: Do not over mix your dough. Over mixed dough will create tough cookies.

Tip 2: Chill your dough for at least 1 hour then dust with confectionery sugar and flour for no hassle rolling

Tip 3: Lightly mist your cookie cutter with cooking spray for easy slip-away cutouts

Tip 4: Bake your cookies until just the edges crisp up, the cookies will firm as they cool

Tip 5: Gingerbread cookies can be made up to 2 weeks in advance and maintain their integrity and flavor. So if you're considering a large gingerbreading projects but the idea of cooking is overwhelming, go ahead and make a few pieces day by day and store them in an airtight container until you're ready to assemble!

For more baking tips and tricks this Holiday season, check out our website at Chocolatemoussecatering.com, follow us @chocolatemoussecatering on Twitter and/or visit our Facebook page

Call us anytime at (845) 518-6533 and reserve our services for your next event!

Sweet Specials   Ginger Bread House $25.00   Chocolate House $22.00   Pumpkin Roll $14.00   Custom Holiday Cake Call to Order       Orders must be received by December 15th, 2013   Delivery available!              www.ChocolateMousseCatering.com

Sweet Specials

         Cookie Wreath: 

                                

            Large: $23.00

 

            Small: $16.00

 

            Cookie Platter      

                $14.00 /#

 

          Orders must be received by

             December 15th, 2013

 

               Delivery available!

 

That's The Way The Cookie Crumbles...

But it doesn't have to be!    Your probably still waddling after the large consumption of Thanksgiving treats... and now you need to prepare for National Cookie Day (Dec 4)!  In an attempt to help lessen the impact of the seasonal bulge, I'd like to offer you some healthier baking substitutions this cookie season. (National Cookie Month is October... but who ever heard of cookies in October?!?  It is clearly supposed to be in December!)

 

Flour Substitutes (for 1 cup) -

    Increase the nutrients and fiber:

    1/2 cup Whole Wheat Flour mixed with 1/2 cup White Flour

 

    Go Gluten Free:

    1/3 cup Rice Flour + 1/3 cup Millet Flour + 1/3 cup Almond Meal

    

    Low Carb / Calorie and high in Fiber:

    1 cup Black Bean Puree                                                                          

 

Sweetener Substitutes (for 1 cup) -

    Reduce Sugar content by Half:

    1 cup Unsweetened Apple Sauce

 

    Reduce the Calories by 400 Calories per cup:

    1/2 cup Sugar + 1/2 Tbs Vanilla Extract

 

    No Brown Sugar?...

    1 cup White Sugar + 2 Tbl Molasses = Light Brown Sugar

 

    1 cup White Sugar + 3 Tbl Molasses = Dark Brown Sugar

 

    Ran Out of Confectioners Sugar?...

    1 cup White Sugar + 1 Tbl Cornstarch... process in food processor until powdery

 

Fat Substitutes (for 1 cup) -

    Butter:

    Reduce the Fat and Calories by half:

    1 cup Mashed Avocado (this will tint your recipe slightly green)

 

    1 cup Mashed Bananas

 

    Oil:

    1 cup Stiffly Beaten Egg Whites

 

    1 cup Greek Yogurt

 

Dairy Substitutes (for 1 cup) -

     Heavy Cream:

     Cut Calories and Fat:

     1 cup Evaporated Milk       

 

     Buttermilk:

     1 cup Milk + 1 Tbl Lemon Juice OR Vinegar

 

Leavener Substitutes (for 1 tsp) -

     Baking Powder:

     1/3 tsp Baking Soda + 1/2 tsp Cream of Tartar

 

     Baking Soda:

     2 tsp Baking Soda and Omit the Salt from the recipe

 

     Cream of Tartar:

     1 tsp Lemon Juice

Sweet Specials