Gingerbread Chocolate Chip Cookie Dough Cookies

As the New Year approaches we all start thinking about change, what will we aspire to accomplish? what we hope to give up? what we want to begin?  So many aspirations, hopes and rules we place on ourselves starting on the same day. January 1st for many is "El Dia de Esperanza" The Day of Hope, a fresh start, a day of endless possibilities. 

I am guilty of coming up with lists of changes and goals destined to be completed before the New Year, many of which.......actually ALL of which I think I may have given up on or forgot about by the second week of January ( the 13th of January which is actualy Make Your Dreams Come True Day, which when I read this I thought it was ironic and kind of a pathetic thought to think it only took me two weeks to forget about my goal. 

Anyway I reassured myself that we're all human and rules are made to be broken....Besides there were also things that I accomplished that weren't on my list of "resolutions" which had to account for something....Right?  However for the very first time in my history of New Year's Resolutions I actually followed through with one for the whole entire year.  You want to know what it was?........

Well it was actually keeping up with my blog, and with more than 50 new entries each spanning through every month of this year I happily realized that I had finally succeeded in my goal of actually following through with my resolution and it felt AMAZING! 

Although hurricanes and holidays slowed down my posting a little at the end of the year, it never did stop me. So I plan to go into 2013 muy feliz with my accomplishments from last year, and eager to see what's in store for this one! So while your waiting to ring in the New Year, why not have a spicy sweet treat by your side?!  I know I will........ these Gingerbread Chocolate Chip Cookies make great company!

These cookies are really super simple and easy to make if you use any ready made gingerbread and chocolate chip cookie dough found in your grocer's freezer.  Or you can give these recipes a try, or use your own if you some!


This gingerbread recipe actually yields more dough than you need, you can always freeze and save the left over dough or mix it into ice cream for an extra yummy treat!


                                                                               Ingredients

1/3 cup shortening
1 cup packed brown sugar
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon


                                                                          Recipe

In a large bowl mix the shortening, sugar, and molasses together thoroughly, either by hand or with a mixer. Then stir in the water.

Stir the flour mixture into the molasses mixture until well combined.
Cover the bowl, and chill the dough for at least two hours (or overnight).

                                                          Chocolate Chip Cookie Dough

                                                                        Ingredients

2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips                                                                        Recipe

	Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
	Sift together the flour, baking soda and salt; set aside.
	In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wood spoon.   Once done refrigerate with the other cookie dough for two hours or overnight. Once you have both cookie dough prepared you can either roll both doughs equally into one ball or you can do it the way I did. Which was roll each cookie dough into a ball and kind of smoosh one on top of the other. Next place the balls of cookie dough on cookie sheet at least 3 inches apart.  Bake 12-15 minutes and take them out when the look a light golden brown color. Leave them to completely cool, then grab a great big glass of leche (milk) and ENJOY!

 

Gingerbread S'more Boys

When I found out that the ladies from confessions of a cookbook queen and cookies and cups were hosting a Holiday Recipe Contest, I just knew I wanted to join in! I must be honest, I am a chica with a true "sweet tooth" I would much rather sink my teeth into a ooey gooey, caramel sweet Caramello Bar than a plate full of savory vitamin enriched peas and carrots.


 Once upon a time,I may have even been faced with a choice between the two as a meal choice and conceded to the one with the rationalization that I wasn't "that" hungry and I wanted something quick and light! Ummm I think my idea of " light" that day was relative to how heavy the package was and not the calorie packed muffin top making guilt enriched reality of my choice, or better yet my downfall. So if your one of those calorie hunting, unable to take a bite without thoroughly examining the nutritional label for fiber count and sugar levels, than I'd like to say that I admire you......but these Gingerbread S'more Boys are not for you! 

These are like s'mores turned inside out, upside down and smothered with everything that rains down from heaven, so do you want to know what's in them?!.....

Well of course you do! It is two rich, milk chocolate  shaped gingerbread boys, slathered with creamy gingerbread cookie dough, covered with refreshingly sweet red peppermint ice cream, than topped with super jumbo campfire marshmallows! 

Is your mouth watering yet? Well it should be because these boys are so good that they should change the saying from " visions of sugar plums" to visions of gingerbread s'more boys dancing in your head!

These are like a super cool frozen treat that are perfect for the little chicos and even the adults at your holiday party.  I love the idea of having a little ice cream treat instead of just the standard oatmeal cookies and vanilla pound cake around for the holiday's. 

I am still not completely happy though.....I really would love to find a way to place a stick in the middle and dip the whole thing in chocolate.....mmmmm...Now that's pure bliss!

                                                                Ingredients

1 bag of gingerbread cookie dough
1 bag of milk or dark chocolate candy melts
1 bag of campfire jumbo marshmallows
1 pint of peppermint ice cream ( I used Edy's Limited Edition Holiday Peppermint)


                                                              Directions

First, you will need to prepare your gingerbread cookie dough, I purchased the Betty Crocker bagged gingerbread cookie dough and eliminated the egg so that the dough was edible raw.

Then you will need to melt around 3 cups of chocolate melts in order to make 4 chocolate gingerbread boys and pour them into molds. You can purchase gingerbread candy molds online or in your local craft store. Once the chocolate is in molds, place them in the refrigerator to set for 15 minutes.

Once chocolate is set you can start to spread the gingerbread cookie dough all over the chocolate, then add another layer of peppermint ice cream, next you need to place on your jumbo marshmallows.  I placed mine in the microwave for a few seconds to soften them so that they fit better in between the chocolate chicos (boys).

Once you've placed on the marshmallows add the top chocolate gingerbread boy and place in the refrigerator to set for about 20 minutes.  Since these are meant to be eaten frozen you can make them ahead of time and they will continue to be perfectly delicious!  Whenever you ready take them out and enjoy!

                                                           

My Borrachito Rico- Rum Tres Leches Cake Milkshake

So even though it's been a little while since I had a chance to blog, it doesn't mean that blogging wasn't on my mind.......It kind of was like always on my mind, especially since my relentless desire to bake and create never seems to disappear.

Now that I blog there is just one more step added to my routine which is sharing the process. When I was unable to do it, I kind of missed it...a poquito bit!  Especially since I was experening a little slice of milkshake heaven, in a Dia de Los Muertos glass! 

Since I had a few slices of that super rico  El Boracho Rum Tres Leches Cake I decided to dunk  some in a blender filled with milk and very vanilla ice cream give it a whirl and see what pops up!

One sip was a sweet swirl of a creamy rich vanilla ice cream stuffed with chunks of Tres Leches Cakey goodness with a rico Rum finish!

Ingredients

 

 

1 to 2 slices of Tres Leches Cake

 

2 to 3 grande scoops of vanilla ice cream

 

1 to 2 cups of milk ( the amount is based on how thick or thin you prefer your shake)

1/2 tsp of Rum or Rum extract

 

 

Directions

 Put either one or two slices of cake (depending on your preference) into a blender and add a few scoops of ice cream. Add about a cup to two cups of milk (less or more depending on preference) 1/2 tsp of Rum and blend.  Swirl with whipped cream, sprinkles and a plump red cherry!



Makes 1-2 servings.