Gingerbread Cookies

The fireplace is roaring in front of me; the flames dancing to a song known only to them. This ballet of intertwining colors is mesmerizing to watch. Whether I'm next to a bonfire on a cool summer's eve or watching the flames next to a frosted windowpane, I have a difficult time averting my eyes from the entrancing display of light and crackling wood.

I am home for the holidays, curled up on the couch after a long afternoon's drive. With the enchanting, yearning songs from Sufjan Steven's Christmas Album filling the silence of the room (my favorite of all holiday music), a peaceful atmosphere is set. It feels good to be home. The familiarity lends a snug, comforting quality that the white walls of my apartment simply cannot provide. This is especially true around this cold time of year, as the warmth from the twinkling white and colored lights greet me as I travel around the house.

A few days ago it occurred to me I had never made (or eaten) gingerbread cookies. It was an abrupt realization, taking me off-guard for a moment. Certainly I've had gingerbread before, I thought to myself, searching for memories of taste or gingerbread men. I searched the corners of my childhood, but the memories never came. As a baker, it's not often that I surprise myself suddenly or so powerfully. More often than not, it feels like I've made everything, particularly as I'm sitting down and trying to imagine up new recipes to share with you.

The time was right to create new memories.

I assembled the ingredients from my cupboard, brought out my stand mixer, and the gingerbread journey began. With the spice of gingersnaps and the softness of a sugar cookie in mind, I created a hybrid of the two recipes—my version of a gingerbread cookie. It seemed only fitting to create gingerbread men out of the dough, as the old folktale I had heard so long ago came to mind. The cookie cutters were already in the cupboard, used to shape men out of my family's favorite honey cookies for the holidays last year. This time, however, it seemed the cutters were following their true purpose.

Whether decorated in their best attire or left plain to enjoy straight from the oven, these gingerbread men bring a little happiness into the lives of those who devour them, one limb at a time.

Gingerbread Cookies are a holiday cut-out cookie with character. The cookies have a dark undertone, furnished from the dark brown sugar and a heavy amount of molasses. Spiced with the flavors of winter and ground ginger, the cookies are fragrant with a distinctive taste. The dough rolls out easily with the aid of a little flour. These cookies are wonderful to enjoy with family or brought to parties to share with friends.

For perfect cut-out cookies, follow this set of tips!

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Gingerbread Muffins

There are thousands of years of history in my spice cupboard. Wars were fought, enemies were made, and tenuous relationships with countries were strained over simple ingredients like cinnamon and nutmeg. It is hard for me to imagine that spices were worth more than gold at one time, creating a spice trade that drove the economy of ancient civilizations for hundreds of years. India was (and is) the greatest producer of spices in the world, producing a whopping 86% of the world's spices.

Sometimes I like to remind myself that the act of opening my under-stocked spice cupboard would have been like discovering a treasure chest to the wealthy of the past. This simple thought makes me feel incredibly affluent.

Truth be told, I was never really into spices growing up. Salt was the only spice I wanted (or needed), and I sprinkled it on my plain, buttered noodles. My picky eating habits didn't leave space for adventure and variety. It was years until I was ready to put a little pepper on my macaroni and cheese (and years further until I was ready to accept more foreign flavors). While I like to think that my tastes have outgrown the bland choices of my youth, plain, buttered noodles are still a part of my regular diet.

Perhaps we never completely outgrow our past.

The one place I don't mind a little extra spice is in baking (surprise, surprise, I know). I look forward to autumn and winter each year for an excuse to put warm, cozy spices—cinnamon, nutmeg, and cloves—into everything I eat. Gingerbread is perhaps the most spiced food I have made in a long, long time. When I was looking around at various recipes, I noticed a major commonality between them all. They all use ground ginger. Since I have never made anything gingerbread before, I had assumed they all included fresh ginger, straight from the root, and I was disappointed to find out otherwise. How could it truly be considered gingerbread without using the (easily accessibly) fresh version?

When I went out to create these gingerbread muffins, I made certain to use fresh ginger. And I think it makes all the difference in the world.

Gingerbread muffins make for a lovely addition to a cold, frosted morning. The muffins are spiced with the classic fall flavors along with a good dose of freshly grated ginger and a pinch of black pepper. Molasses harmonizes with the heavy spices, creating a muffin that doesn't require any add-ins to feel special. A simple spread of butter is all these muffins need to round out breakfast.

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Gingerbread Cheesecake

I never want to eat again.

I don't want to eat food, make food, or look at it. If I see one more dirty dish, I might just cry. This is a lie and I'm sure I will take it all back tomorrow (though I am very serious about the dishes bit). After spending most of a week feasting and spending endless hours in the kitchen, I'm exhausted. The holiday season has taken its toll on me, as evidenced by my sore feet and expanding waistline. There is no other time in the year where I would consider a bowl of puppy chow and a few sugar cookies a legitimate breakfast. And the season isn't even over yet.

I have more leftovers than I care to mention. Try as I might, I can't escape from the cookies, cakes, and sweets. They taunt me from the counter tops. They quietly hide in the refrigerator. They are even stacked up in the garage, becoming the first sight I see when I enter the house and the last before I leave. I have a massive sugar infestation.

... Help me!

Tomorrow I am going to eat a thoroughly healthy breakfast... and then I will break out the cookies and milk. Five more days before the new year (and before I have to feel guilty about it)!

I originally made this cheesecake in a 10-inch springform pan but, due to unforeseen and tragic circumstances, this is not what the fates had in mind. May it never be said that I cannot salvage a cheesecake. As it turns out, these gingerbread cheesecakes are delicious in bite-sized proportions. The gingerbread flavor is loud and proud, though the sour cream topping keeps it in check. It's dense, it's delicious. Do yourself a favor and make this before the holiday season officially ends.

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