Fresh From Oregon

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Gingerbread Cookies Gone Wild!

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Wild Animal Gingerbread CoookiesGingerbread cookies in my house have “Gone Wild” this year.  Living in the foothills of Mt Hood, Oregon I was inspired to make my gingerbread cookies shaped from nature.  On a family trip to Yellowstone my husband surprised me with these animal shaped cookie cutters of a deer, salmon, bear, duck and tree.  This gingerbread cookie recipe has a mild flavor of ginger so I added an almond flavored royal icing to top them off.  This was also a great opportunity for me to try the OXO 8 piece Baker’s Silicone Decorating Bottle Kit that was send to me.  OXO is one of the sponsors for The Great Food Blogger Cookie Swap and they sent everyone participating this amazing decorating kit.  When I first opened the kit I thought this is a small bottle how is this going to work.  To my surprise almost a whole batch of royal icing fits in the bottle and this was the easiest way I have ever decorated cookies.  This would be great for kids to use they will still get a little messy but the bottle really keeps the icing from oozing everywhere. With the decorating tip making these gingerbread cookies was a snap to frost.

Gingerbread Cookies
1/2 cup butter, softened
3/4 cup packed brown sugarPlate Gingerbread cookies
1/3 cup molasses
1 egg
2 tablespoons water
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.  Preheat oven to 350°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness.  Cut with a floured cookie cutter. Place 2 in. apart on greased baking sheets. Re-roll scraps and continue to cut out cookies until the dough is gone. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Yields about 2 dozen.
Recipe from ~ Taste of Home

Almond Royal IcingGingerbread cookiesGingerbread cookies
1 1/2 cups confectioner’s sugar
1 1/2 tablespoons milk
2 teaspoons light corn syrup
1/2 teaspoon almond or vanilla extract
In a medium bowl add confectioner’s sugar and milk and blend with a whisk until smooth.  You can also mix with a stand mixer on low for about 1 minute.  Add corn syrup and extract and continue to blend until smooth for about 45 seconds – 1 minute. If it’s too thick, add milk by the drop (a little goes a long way). If it’s too thin, add more confectioner’s sugar.
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To decorate the cookies first outline around the edge of the cookie with a thin line of icing and let dry a few minutes.  Add a little more milk to the icing to make thinner, I added about 1 – 2 tablespoons.  Fill in the cookie with the thinner icing, let dry for 1 hour before packing in a air tight storage container.  I layered parchment paper between each layer of cookies in the container.
Icing Gingerbread CookiesIcing Gingerbread CookiesIcing Gingerbread CookiesBear Gingerbread Cookie

Fresh Pear & Gingerbread Crisp

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2013.11.02@08.44.16._K5I8102Pear & Cranberry CrispPears are still in season Fresh From Oregon.  We take a few trips every fall over the mountain to Hood River, Oregon where you can buy pears fresh from the orchards.  There are many great places to shop but my favorite place is Kiyokawa Family Orchard & Fruit Stand.  If you do not live close to Hood River or are out of state just ask where you shop for Hood River Pears.  In this crisp recipe I used the Red Bartlett pear which holds its shape and flavor great during baking.  There are always two parts to a crisp, the juicy fruit bottom and the crunchy top.  I received a bag of Nature’s Path Organic Gingerbread Granola at the IFBC I attended this year and thought what a great flavor combination for my crisp gingerbread and pears.   The best thing about using this bag of granola from Nature’s Path is it all ready to use just add butter and you have a topping for any dessert.  They have so many flavors of the Love Crunch granola like Apple Crunch, Dark Chocolate & Berries, and Aloha Blend, check out all their other great and unique flavors.  The list of dessert creations you can make with Nature’s Path Love Crunch Granola is endless!

Topping:Granola in food processorPears & Dried CranberriesPears & Dried Cranberries CrispPear & Cranberry Crisp
2 1/2 cups Nature’s Path Love Crunch Organic Gingerbread Granola
4 tablespoons butter, cold

For the filling:
4 large Oregon Hood River pears, peeled and chopped
1/4 cup dried cranberries
1 tablespoon lemon juice
2 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 crystallized ginger, finely chopped

Preheat oven to 375 F.  Spray 8 small ramekins lightly with baking spray, set aside.

Place the Nature’s Path Organic Gingerbread Granola in a food processor and pulse a few times.  Add butter and pulse until topping resembles coarse meal, set aside.

Combine Oregon Hood River pears and dried cranberries in a large bowl.  Add lemon juice, sugar, cinnamon and crystallized ginger.  Divide mixture evenly between the 8 individual ramekins.  Cover evenly with the Nature’s Path Organic Gingerbread Granola topping.  Place on baking sheet and bake in oven until topping is golden brown and fruit is bubbling, about 30-40 minutes.Red Bartlett pears on the tree

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Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

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