#8 Gingerbread Men

Merry Christmas everyone 🙂

Pretty Gingerbread Girl 

About four years ago, my best friend and I started making Gingerbread Men for the holidays and would give them out to friends and family. The best part of it is that each year we get better at decorating the little guys. We have had many different collections of gingerbread men from babies in diapers to bikini girls.

Our Gingerbread Men are different than most because they’re more like a spiced sugar cookie but that is what we like since we’ve never been big fans of real gingerbread. This year, I decided to try a new recipe to try and keep their shape better so they would look more like gingerbread men and not little blob people.

If you like a subtle gingerbread cookie than this new recipe is perfect. Its important to make time to let the dough refrigerate and to not add extra flour to stiffen it up instead. I promise if you refrigerate it and use flour when rolling it out, it will come out perfectly.

Stacking them up! As you can tell, the ones on the right are the old recipe since its hardly recognizable what they are.

Yael and her little gingerbread boy


Christmas Tree


The dough for this new recipe is very strong because of the mollasses but it actually comes out very nice, and yummy with some frosting on it. The frosting is just a royal icing which basically consists of egg whites and sugar. These are great for the holidays to give out to family, they’ll love it 🙂

Gingerbread Men Recipe:


  • 1/2 cup margarine
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg yolk
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon ground nutmeg
  1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
  2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

For the Icing (for one batch):

– 2 Egg Whites

– 1/2 tsp Cream of Tartar

– 2 cups Powdered Sugar

Whip the egg whites and cream of tartar until foamy. Gradually add in the sugar until the icing is stiff. You will probably need to add more than 2 cups of sugar to get it stiff enough to pipe through a bag, so just add from 2 cups enough until its good for you.

Now I need to go think of something to bake for Christmas dinner! Any suggestions?


Cupcake Pictures!

I made some cupcakes for a friend a couple of days ago and thought that I’d pass along some lovely pictures. I made Oreo Cheesecake Cupcakes, Chocolate Toffee with Carmel Buttercream frosting, and Red Velvet with Cream Cheese frosting.

Oreo Cheesecake Cupcakes

Chocolate Heath Bar Cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting


I’m heading to the grocery store right now to get ingredients to make the annual gingerbread men with my best friend 🙂

Expect lots of pictures in the next day or so. We’re trying a new recipe, so hopefully it works out!


#7 Update


I reluctantly brought the Chocolate Mocha Toffee Cupcakes into work and although there were very few people that decided to attend work today, the ones that did seemed to enjoy it. So maybe I was a little too cynical about the recipe.
I will make them again, but I think instead of using the cake recipe from this one, I’ll use a recipe I like better and adapt it with the mocha/toffee.
I’ll try them again eventually and post me edits to it if you are interested.


#7- Chocolate Mocha Toffee Cupcakes

Finally! I’m done with this semester! No more physics! 🙂

Sadly, this weeks recipe was about as awful as my physics class this semester – and thats pretty awful. The idea was really great! I love chocolate and coffee and especially toffee so theoretically this should be amazing! But really, this recipe just was terrible.

The main problem is that it called for butter flavored shortening, which I should have known was a red flag to begin with. So the cupcake itself tasted kind of like popcorn butter with hints of chocolate and coffee, topped off with a buttercream frosting which is butter-based as well.

I blame it on the fact that I was busy with finals this week so I didnt have a proper amount of time to find a good recipe Although, newly ENGAGED Libby requested her damn cookie brownies about a thousand times! (Love you none the less.)

I shall post pictures anyways, because they look yummy. To be fair, they’re not so awful that you’ll die if you eat one….they’re just…buttery. But hey, some people like that, all power to you!

Isn't she a good helper?

But! Since I am now on a two and a half month break from school(**big grin**), there will be more to come and possibly more frequently.

My lovely friend Danielle and my boyfriend Stephen stopped by to socialize and help a little. Danielle is a really great chocolate bar chopper 🙂

Enjoy the pictures.


Next week there will be a full house! Both brothers are coming home and the sister in law AND my baby niece! Expect a lot in the next few days 🙂 Tis the holiday season after all!

Sorry for this week, I’m just as sad as you. 🙁


#6 – Chocolate Crinkle Cookies

This week and next week are purely focused on studying and finals, so forgive me for this week’s post.

I needed something quick and not so detail oriented because I had no time tonight. I was going to go with some brownies but I needed something a little bit more interesting.

I went with these Chocolate Crinkle Cookies, which I’m sure many of you have had before. I’ve made them before (I know, this week was a bit of a cheat) BUT, I added a little bit of  a twist to it.

I made two normal pans of the cookie and then one rolled in peppermint sugar instead of the normal sugar. You know it’s the holiday season when peppermint starts sneaking into desserts 🙂

For the peppermint cookies, all I did was take some peppermint candies, a plastic bag (preferably a freezer one so that the bag doesn’t break when you’re hammering it), and a rubber mallet (or anything hard basically) and smash them into itty bitty pieces. Then add the smashed up peppermints into the bowl of confectioners sugar.

Smash the little guys

Mix with powdered sugar and roll cookies.

Peppermint Chocolate Crinkle Cookie




These are really great if you’re in the mood for chocolate, but don’t want something as thick and heavy as a brownie. Yum yum yum.

Chocolate Crinkle Cookies


  • 1/2 cup confectioners’ sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract

Preheat an oven to 350°F. Grease 2 baking sheets with butter. 

1. Put the confectioners’ sugar into a bowl and set aside.
2. In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
3. In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
4. Add the flour mixture. Beat on low speed just until blended.

Form the cookies 
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

I hope all of my college student friends finish up their quarter/semester with ease.

Good luck!

Until then,


#5- Pecan Bars and Pumpkin Spice Cupcakes w/Cream Cheese Frosting

Pumpkin Cupcake with Cream Cheese Frosting

Wow, what a week.

I hope you guys had a great Thanksgiving weekend with your friends and family 🙂

This week, since I had a bunch of pecans left over, I made Pecan Bars. Since those were SO easy to make, I decided to make some Pumpkin Cupcakes to go along with the Fall, cozy, homey desserts theme.

This week is such a win. They both came out amazing and I can tell that they wont be here for long.

Freshly Frosted

Topped with Pecans


Tip: If you line your pan with foil, it makes it extremely easy to just pop it out and cut it when its cooled!

I used parchment paper and string to wrap up my pecan bars.



Click here for the Pumpkin Cupcake Recipe

Click here for Cream Cheese Frosting Recipe

Click here for Pecan Bar Recipe


Until next week,