Gingerbread Cutout Cookies

We had a cookie decorating party last week. There was lots of fun to go around.  I do believe however, more was eaten than decorated, but that's what its for, RIGHT?!  I must say the decorations are top notch!  The recipe was great and we had a ton of fun!  Thanks Piercy's for joining us!

Pretty sure this one above weighed 5 pounds!

GINGERBREAD COOKIES

6 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup shortening, melted and cooled slightly

1 cup molasses

1 cup packed brown sugar

1/2 cup water

1 egg

1 teaspoon vanilla extract

Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

It's been awhile... Pumpkin Gingerbread

Good morning, afternoon and evening to everyone! 

 I'm back and oh how I have missed you!  Life is crazy sometimes and you just need to take a break, but I am here and ready for new recipes, AND, I will be adding some fun family crafts, home projects and much much more.... 

so, get READY, SET, GO!

Fall is my FAVORITE season, well I just lied.... Winter is, but we can pretend it's fall for the purpose of ALL the wonderful harvest recipes there are. 

There is so much to bake, cook and do in the fall and one of my favorite ingredients is PUMPKIN! 

I LOVE pumpkin in just about everything!  Drinks, breads, soups, pies, and YES, even candy! (Have you tried the Pumpkin Spice Hershey Kisses?!  TOO DIE FOR!)

Anywho, this week is going to be all about FALL and PUMPKINS!  I want to share with you one of my favorite pumpkin recipes!

Enjoy and HAPPY COOKING/HOME!

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PUMPKIN GINGERBREAD
3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

Cream cheese Frosting (recipe here or you can use store bought)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans or you can do one medium size bundt pan.  It makes is so pretty and almost looks like a pumpkin!
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.  Bake in preheated oven until toothpick comes out clean, about 1 hour.  Let cool and drizzle with Cream Cheese Frosting.

(recipe from here and picture from here.)

Pumpkin Gingerbread- My kids LOVE this and ask for it often.

3 cups sugar
1 cup oil
4 eggs
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
2/3 cups water
1- 1lb.(29oz) can of pumpkin

In a large mixing bowl mix together sugar, oil and egg. In a seperate bowl mix the dry ingredients and spices together. Add the dry ingredient mixture and water alternately to the creamed mixture. Beat in the pumpkin. Pour batter into 2 greased 5x9 inch loaf pans. Bake in 350 over for 1 hour or until done. Frost with cream cheese frosting.