The Chocolate Belles Blog » recipes

Ann’s Gingerbread House Construction Recipe

Ann — Mon, 01 Nov 2010 19:55:17 +0000

This is a very sturdy Gingerbread dough used for making houses large and small.

6 cups all-purpose flour

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1/2 teaspoon allspice (you may use ground cloves instead)

1/2 teaspoon salt

1 1/2 sticks butter (room temp.)

1 1/2 cups firmly packed light brown sugar

2 large eggs (room temp.)

1 cup dark molasses

1 tablespoon water

Stir together all dry ingredients in a lorge bowl and set aside.

With a mixer on medium speed combine the butter and brown sugar until fluffy and well blended. Slowly beat in the eggs, molasses and water until well combined.

Beat half of the flour mixture into the molasses mixture. Beat until well blended and smooth. Remove from mixer and stir in the remaining flour mixture. Knead until well blended. If dough is too soft, add a little more flour.

Wrap the gingerbread in plastic wrap and refrigerate at least 5 hours or overnight. You may make the dough up to 3 days ahead of time. Let sit at room temperature for 10 minutes before rolling.

Roll, cut and bake 1/4″ thick pieces at 275 F. for about 1 3/4 hours. Let set several days before decorating with Royal Icing.

Bellow is an example of the pattern we used to make the gingerbread house pictured above:
Sides of your gingerbread house:

Roof of your gingerbread house:

Front and back of your gingerbread house:

If you are going to follow our pattern, make master pieces from a heavier stock paper, so you can easy follow it when cutting the dough.

Royal Icing Recipe

Before starting please wash your mixing bowl and beaters with hot soapy water, rinse well. Royal icing will not mix properly if there is a trace of oil in your bowl.

1 lb. sifted confectioner’s sugar (10x sugar)

3 Tablespoons Meringue powder

6-7 Tablespoons warm water

Mix all ingredients in mixing bowl and using a heavy duty mixer beat 10 minutes on medium high speed.

You must keep this icing covered as it will start to harden.

I hope this recipe will help you to create most beautiful gingerbread house for this Christmas. However if you leave close to Brick, NJ and would rather avoid the kitchen mess that comes along with the project like this, you should definitely check out our Gingerbread House making class.

How To Make Baby Face Cupcakes

Ann — Fri, 06 Nov 2009 16:03:50 +0000

This is an easy way of making Baby Face Cupcakes. First start by making a ball of flesh colored fondant about the size of a large marble for the head and another tiny one for the nose. Then apply nose (tiny ball) to the center head with a small amount of water. Now using tip #1 and black icing pipe 2 eyes and a mouth. Using tip #2 pipe a round dot (usually pink or blue) for base of pacifier and with tip #1 pipe a white dot for center of pacifier. Place finished head on top of iced cupcake then add fondant hands. Pipe a icing body with tip #12. Roll a square of fondant in color of your choice for blanket and place on top of baby. Now using tip #1 make fringe on blanket edge.

I think your baby shower guest will enjoy these simple to make cupcakes!

How to Make Simple Cute Pirate Cupcakes In 12 Easy Steps!

Chocolate Belles — Tue, 09 Jun 2009 01:49:13 +0000

Here is a step-by-step easy way to make Pirate Cupcakes for that little Pirate of yours birthday party.
1. Bake your favorite cupcake
2. Ice with flesh colored buttercream icing.
3. Roll red fondant to about 1/8″ thick & cut with round cookie cutter about the size of your cupcake.
4. Place on top portion of your iced cupcake to make a pirate hat
5. Roll a small piece of red fondant into a log with pointy ends.
6. Attach to bottom left corner of your pirate hat.
7. Using tip # 5 make yellow round dots on your pirate hat.
8. Using tip # 3 make a flesh colored button nose.
9. Attach 2 candy eyes by just pushing them into the icing a little.
10. Roll bottom part of pirate face in chocolate jimmies.
11. Using tip # 3 with red buttercream icing pipe a smilie face on top of beard.
12. Sit back and watch your little one enjoy their Pirate Cupcake!

Ann’s Buttercream Icing

Chocolate Belles — Wed, 27 May 2009 18:29:52 +0000

This is a light and creamy buttercream icing.
1/3 cup water
¼ cup meringue powder

Combine in mixing bowl and beat to a peak.

Beat in 1 lb. sifted 10x Confectioner’s Sugar.

Beat in 2 ¼ cups of Crisco.*

Beat 10 Minutes on medium high.

Beat in 1 tsp. clear vanilla flavoring and 1 tsp. clear butter flavoring.

This icing must be beaten 10 minutes to insure a light tasting icing.
* Note: You may use 1 ¼ cups of Crisco and 1 cup of butter instead of all Crisco.

How to Make Chocolate Covered Sandwich Cookies With A Transfer Sheet Design

Ann — Mon, 26 Jan 2009 20:36:16 +0000

Here is a simple step-by-step method for making chocolate covered sandwich cookies with a transfer sheet design on top. First dip your sandwich cookie in melted chocolate. Then place on wax paper covered sheet. As you dip a cookie, place a piece of transfer sheet on top. Gently touch the top with your finger being careful not to rub back and forth as this will smear your design. Harden cookies and then gently peel back the transfer sheet. Transfer sheets are available in a variety of designs. You will find we will have a sheet just perfect for you.

How to Make Chocolate Covered Pretzels

Ann — Mon, 26 Jan 2009 20:09:59 +0000

Here is an easy step-by-step guide to making chocolate covered pretzels. Simple to do, even the novice at candy making will enjoy making these wonderful creations. First melt your chocolate. Then dip your favorite pretzel in your chocolate and place on wax paper covered cookie sheet and harden. Next redip your pretzel in your chocolate. Now place on top of your favorite embellishment; Jimmies, nuts, non-pariels, toffee crunch or maybe the rainbow fun chips. Place in freezer and harden a few minutes. Make some pretzels dipped and then drizzled with a different colored chocolates. Double dipping your pretzels will insure your pretzels stay fresh. All supplies needed are available at The Chocolate Belles.

Reindeer Bark ( Peppermint Bark )

Ann — Fri, 12 Dec 2008 03:57:51 +0000

This is a very simple recipe and can be made in a matter of a few minutes. Our Reindeer Bark is a delightful holiday treat.

Melt 1 lb. of White Chocolate Coating, mix in 8 oz. (about 1/2 bag) of peppermint crunch, spread onto a cookie sheet, harden 10 min. in freezer, break into bite size pieces and enjoy. Makes a great fill for your cookie platters also.

Sugar Cookie Recipe

Ann — Tue, 07 Oct 2008 20:54:45 +0000

SUGAR COOKIES
1 cup butter, softened
1-3 oz. package cream cheese, softened
3/4 cup granulated sugar
1 egg (room temp.)
1 teaspoon vanilla
3 cups all purpose flour
In a large mixer bowl combine all ingredients, except flour. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low; add flour. Beat scraping bowl often, until well mixed. Divide dough into 2 equal portions; wrap in plastic wrap and refrigerate until firm (at least 2 hours). Bake at 350 degrees until lightly golden. Makes 30-40 cookies. The dough will be sticky you must to ripen in the refrigerator for two hours or more. Overnight is ideal. Cookies bake the best when your dough is cold when put into your pre-heated oven.