Archive for November, 2014

Pipe Dream #299: To Birth Defect-Free Children – Gingerbread Men



This was my first attempt at kids, and I’m really, really hoping that there is evidence behind the “practice makes perfect” aphorism.

Because this round of spiced progeny looked as though I may have had a few drinks and left me feeling vaguely like I had just left a tiled room smelling of industrial cleaner and unwashed bodies.



ging men 1


Wrapped up and all ready for the incubator.

sprink apprec 3


I couldn’t even do the circles right. I actually half-blame the recipe for this one. Unlike some other cut-outs I’ve done, I think the dough was just too soft to be perfectly rolled. You could fix this by chilling the dough once you’ve rolled it out, but before cutting it into shapes.

sprink apprec 2

Mitten turned fish tropical fish for Sprinkles Appreciation Day. More on that day coming up later. Stay tuned!

Peace out, ballas,


P.S. This is just another mildly inappropriate post brought to you by myself.

Gingerbread Men

Adapted slightly from McCormick

Makes approximately 24 cookies

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon vanilla extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in the bowl of an electic mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well, scraping down the sides of the bowl until everything is incorporated. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with a cookie cutter. Place 1 inch apart on parchment-lined baking sheets.

Bake 8 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days or freeze.

Pipe Dream #298: To Cinnamon Drop Some Limp Bizkits


These are some limp bizkits.


If I send you an email or chat you, and I write an ‘lolololo’ that doesn’t end with an ‘L,’ it means I’m still laughing when I hit send, either because you are funny or I am.

Did anyone get my Limp Bizkit joke I just made???

Ok anyway.

cinn biscuit 1


These were kind of weak. Straight out of the oven, slathered in cinnamon butter and honey, they were fluffy and melty, but a few hours later they were dry and nearly tasteless. All biscuit-y/scone type things are best fresh, but these were particularly yucky stale.

However, they were an excellent and extremely quick use of some milk that was about to sour (Did you know you can use sour milk for all kinds of baking recipes? Don’t toss it!). Impromptu brunch biscuit.




Cinnamon Drop Bizkits

Adapted from Taste as You Go

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1/2 cup milk
  • cinnamon sugar for sprinkling

Preheat oven to 450°F. Line a baking sheet with parchment paper.

In a large bowl, stir the flour, baking powder, sugar, cinnamon and salt until well-combined. Pour in the olive oil and milk and stir until just moistened.

Drop batter onto the prepared baking sheet. Sprinkle with cinnamon sugar to taste. Bake for 10-12 minutes, or until lightly golden on the bottom.

Serve warm with a slather of butter and honey.

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