Dancing Gingerbread Men

The day was spend making gingerbread men as part of my gift for colleagues at work. I have a recipe I've been using for the past few years,that people like, yet it's sticky and not as 'spicy' a cookie as I like. Here the adventure begins. I began by infusing the butter, spices and molasses with real ginger while they melted. That worked pretty well-I'd go with fine grated ginger next batch for even more flavor. Then I cut back the butter and included tapioca flour as one portion of the flour this year to make it easier to digest and a lighter cookie. That worked too. Here was the ultimate challenge I've had each year-it's really a sticky batter. I put it between parchment and plastic, put it with tapioca flour to dust, dipped the cutter before making the cookie-nothing was working! Corn meal works for pizza dough, and I love the molasses corn meal combo in Indian pudding-why not? Well I'm here to say it was perfect. It mixed into the batter easily, absorbed the extra moisture and to dust with it was a breeze because it dusted off easily when you put the cookie on.
The final touch...I wanted them to dance. So they did :) Some had bent legs,some raised hands, some were even clapping-in the end, the men were having a good time and so was I. Decorated with caramel boots outlined with chocolate,buttons of white chocolate cream cheese frosting and faces of dark chocolate~Happy Holiday wishes are on the way.
For the recipe, check back to the Bucks County Chocolate Show website tonight-recipes with chocolate tab. Have a good day

Chocolate Chip and Peppermint Crunch Crackles

These are so worth the splurge over the Holidays! Have you ever had anything like it?

Chocolate Chip and Peppermint Crunch Crackles
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2 in pieces
1 1/2 oz unsweetened chocolate, chopped
1/2 cup finely crushed red and white striped hard peppermint candies
6 1/2 Tablespoons sugar

3 large eggs
2 Tablespoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 teaspoon salt
1/2 cup (about 3oz) semisweet chocolate chips
Coarsely crushed peppermints
powdered sugar

Combine first three ingredients in a heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar.

Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture. 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 325F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into1 1/4 in diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes.Let stand on sheets 5 minutes, Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks:cool separately. These can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.

Bon Appetit December 2002