The Holiday Entertaining Gingerbread Collection

Classic Gingerbread Cake By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials Holiday Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Christmas Baking Christmas Cookies Holiday Cakes Holiday Entertaining

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The Holiday Entertaining Gingerbread Collection

With holiday parties in full swing, be certain your menus are filled with a selection of spice scented gingerbread creations. From Classic Gingerbread Cake to Gingerbread Snowballs & Chocolate-Gingerbread Thumbprints, guests are sure to notice the festive nibbles. These timeless favorites may be prepared well in advance & require just a few special touches to have them party ready. The cake is baked in a loaf pan making it a one pan delight & a light dusting of powdered sugar gives it a simple but lovely finish. If cookies are desired, nothing quite beats the convenience of preparing one recipe that offers variety. Prepare the dough, divide it in half & make the two spice scented flavors for an instant collection of holiday sweets. These Christmas entertaining essentials will not only have your table looking & tasting festive but consider packaging them to give or send as gifts. I’ll be sharing pointers on how to prepare & package The Holiday Entertaining Gingerbread Collection this morning on WBRC Good Day Alabama so I do hope you’ll join me.  

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How To Create The Holiday Entertaining Gingerbread Collection

One pan cakes & festive Christmas cookies are the holiday jewels of parties & family gatherings. The scents of fresh ginger & a combination of spices we’ve come to expect this time of the year, cinnamon in particular, is your cue to bake something wonderful to share. Look to The Essential Guide To Christmas Holiday Baking for tips & pointers on how to get started. Although Classic Gingerbread, Gingerbread SnowballsChocolate-Gingerbread Thumbprints are good recipe basics, include other flavors that will pair beautifully with them from Fresh Ginger-Molasses Cookies & traditional Gingerbread Cookies to Classic Sugar Cookies, Chocolate Sugar Cookies & Pumpkin Spice Sugar Cookies for added variety. If true simplicity is in order, you can never go wrong by adding slices of Buttermilk Pound Cake to holiday dessert selections arranged on festive platters. Accompany with Bourbon Mochas to really get parties underway.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Gingerbread
makes 8 servings 

1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
1 3/4 cups all purpose flour
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup molasses
1/2 cup whole buttermilk
2 Tbsp freshly grated ginger
1 Tbsp lemon juice
Powdered sugar

Preheat the oven to 350 degrees. Grease & flour a 9 x 5-inch loaf pan. Set aside. Cream the butter & the sugar on Medium speed in an electric stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides using a rubber spatula. Add the eggs & blend on Low speed just until the yellow disappears. The mixture will not be smooth. Whisk together the flour, the cinnamon, the allspice, the baking powder, the baking soda & the salt in a small bowl. Add half of the flour mixture to the butter mixture. Blend on Low speed & add the molasses while the mixer is running. Stop the mixer & scrape down the bowl sides. Add the remaining flour mixture, the buttermilk, the fresh ginger & the lemon juice. Blend on Low speed just until the batter is combined. Spoon the batter into the prepared pan spreading to the edges. Drop the pan three times on the counter top to settle the leavening. Bake 50 to 55 minutes or until a wooden pick tests clean when inserted in the center of the gingerbread. Cool 10 minutes. Remove the cake from the pan. Cool completely on a wire rack, about 1 hour. Dust with powdered sugar, if desired.

Southern Entertaining Gingerbread Snowballs Christams Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess Southern Holiday Entertaining Chocolate-Gingerbread Thumbprints By Rebecca Gordon Birmingham Alabama Buttermilk Lipstick How To Host A Cookie Exchange Pastry Chef TV Cooking Personality Baking Tutorials Holiday Cookies Cookie Dough Pumpkin Spice Cookies Holiday Party Holiday Open House

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGingerbread Snowballs
makes 5 dozen

1 cup softened butter
2 Tbsp molasses
2 1/4 cups all purpose flour
1 cup powdered sugar
1/2 cup finely ground toasted pecans
2 tsp pumpkin pie spice
1/2 tsp table salt
Powdered sugar

Preheat the oven to 325 degrees. Beat the butter & the molasses with an electric stand mixer until creamy. Whisk together the flour, the powdered sugar, the pecans, the pumpkin pie spice & the salt. Add to the butter mixture & blend on Low just until the dough comes together. Stop the mixer occasionally & scrape down the bowl sides. Roll the dough into 3/4-inch portions. Place onto parchment paper-lined half sheet pans. Bake 15 to 18 minutes or until lightly browned on the bottoms. Cool completely. Roll in powdered sugar.

Southern Holiday Entertaining Chocolate-Gingerbread Thumbprints By Rebecca Gordon Birmingham Alabama Buttermilk Lipstick How To Host A Cookie Exchange Pastry Chef TV Cooking Personality Baking Tutorials Holiday Cookies Cookie Dough Pumpkin Spice Cookies Holiday Party Holiday Open House

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChocolate-Gingerbread Thumbprints
makes 5 dozen

Dark chocolate kisses pressed into the warm-from-the-oven cookies can be substituted for the Bittersweet Chocolate Ganache.

1 cup softened butter
2 Tbsp molasses
2 1/4 cups all purpose flour
1 cup powdered sugar
1/2 cup finely ground toasted pecans
2 tsp pumpkin pie spice
1/2 tsp table salt
Bittersweet Chocolate Ganache

Preheat the oven to 325 degrees. Beat the butter & the molasses with an electric stand mixer until creamy. Whisk together the flour, the powdered sugar, the pecans, the pumpkin pie spice & the salt. Add to the butter mixture & blend on Low just until the dough comes together. Stop the mixer occasionally & scrape down the bowl sides. Roll the dough into 3/4-inch portions. Place onto parchment paper-lined half sheet pans. Press an indentation in the center of each dough portion. 

Bake 15 to 18 minutes or until lightly browned on the bottoms. Cool completely. Prepare the Bittersweet Chocolate Ganache. Place the ganache into a pastry bag fit with a small round tip. Pipe a small amount into cookie centers. Let stand until set, about 1 hour.

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Microwave 1/2 cup bittersweet chocolate morsels & 4 Tbsp heavy cream in a small glass bowl on High 30 to 60 seconds or until melted. Whisk until smooth. Let stand 5 minutes. 

The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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