|Gingerbread candle holders|
Louise Neistat, you my dear, are this week's beauty.
Also this week I have the recipe for the gingerbread candle holders for anyone who is interested. They are so easy to make and last until the warm weather returns here in New England- when the humidity does them in. This year however I am going to try preserving them in the freezer when it arrives and see what happens:
Blend 1/3 cup of Crisco with 1 cup of brown sugar. Add in 1.5 cups of molasses (not black-strap) and then 2/3 cups of cold water. Gradually add in 6.5 cups of flour, 1 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon each of nutmeg and ginger (the last cup of flour needs to be kneaded in by hand as the dough gets too thick to mix).
Allow dough to sit for 1-2 hours at room temperature.
|Don't forget to cut your donut holes before baking the dough!|
Bake for about 10 minutes, on greased cookie sheets, at 350 degrees.
To glue the 3 circles together and decorate candle holders I make this Royal Icing. I make 1/4 of this recipe for starters and I don't add in the lemon extract. Put the icing in a sandwich bag and cut a very small hole in one of the corners and it works like a charm for decorating.
The above recipe makes about 24 candle holders. I don't double the recipe as I found the dough too hard to mix and deal with in large quantities.
Feel free to ask any questions in the comment section.
Recipe by Lisa Carrino, owner of The Round House Bakery.