Egg-less Gingerbread Cookies
These crispy on the edges and soft inside cookies are perfect for the holiday table. They are not your average spiced cookies; they have that extra spice that will make them extra special.
Our 3rd-graders in Mr. Seay’s class will decorate these and GF version for our December Food Docent class.
Ingredients (for 24 medium cookies):
– 3 cups all-purpose flour,
– 3/4 tsp baking soda,
– 1/2 tsp salt,
– 1 Tbsp ground ginger,
– 1 Tbsp ground cinnamon,
– 1/2 tsp ground allspice,
– 1/2 tsp ground cloves,
– 1/2 tsp ground nutmeg,
– 6 Tbsp unsalted butter (softened),
– 3/4 cup brown sugar,
– 4 Tbsp sweet condensed milk,
– 1/2 cup molasses,
– 2 tsp vanilla extract.
Instructions:
> Sift flour, baking soda, salt, and spices in a large bowl. Set aside.
In a bowl of an electric mixer fitted with the paddle attachment (or regular bowl and use a hand mixer), cream together butter and sugar. Add in the condensed milk, molasses, and vanilla; mix until combined. Gradually add the dry ingredients at low speed; mix until just combined.
NOTE: The dough might look dry, but that’s okay; use your hands to combine it into one ball.
> Divide the dough into two equal portions. Form each half into a round disk, and wrap in plastic. Chill in the refrigerator for a minimum of 30 minutes or up to 4 days.
> When you are ready to bake the cookies, preheat the oven to 350*F (180*C). Line two cookie sheets with parchment paper.
Roll out one-half of the dough between two pieces of parchment paper or use silicone mats and a dusting of flour. You want your dough to be roughly 1/4 inch thick. Use cookie cutters of your choice to cut out shapes.
> Transfer cookies to the baking sheet, spacing cookies about 1 inch apart.
> Take the other half of the dough, roll it out, and cut out cookies the same as above.
> Bake cookies for 9 – 11 minutes or until cookies are slightly set. Remove from the oven and let it rest on the cookie sheet for 2-3 minutes before transferring them onto a cooling rack. Cool completely before icing.
Gingerbread Spice:
In place of all the listed spices you can use a ready “Gingerbread Spice Mix”. Add 2 1/4 Tbsps of that mixture in place of the listed spices.
You can also make your own Gingerbread Spice Mixture inspired by European cuisine. Find the recipe in this blog below.
Egg Free Royal Icing (2 cups):
- 2 cups (240 g) confectioner’s sugar
- 4 – 5 teaspoons (20 – 25 ml) water
- 4 teaspoons (20 ml) light corn syrup
- 1 teaspoon (5 ml) lemon juice
Directions:
> Mix the confectioner’s sugar and water in a glass bowl until no lumps.
Note: You can make this icing by hand but using an electric mixer or a stand mixer makes the mixing process a breeze.
> Add light corn syrup and mix until incorporated.
> Stir in lemon juice and mix until incorporated.
NOTE: Check consistency; after mixing the ingredients, drag the tip of a butter knife through the surface of your icing. If it takes 8 – 10 seconds to settle flat, you are good. If it’s too thick, add more water (about a teaspoon at a time). If it’s too thin, add a little more sifted confectioners’ sugar. Continue adding more until you reach the consistency you’d like.
> Use the white icing as it is, or divide the icing into several bowls and add gel food coloring. See notes for different consistencies.
> Use immediately, or store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the icing for up to 3 days. Stir gently with a spatula before using.
Polish Gingerbread Spice Mix
Our family loves anything gingerbread. Traditionally baked goods with Gingerbread Spice are made for winter holidays. We bake gingerbread cookies, gingerbread bundt cakes, gingerbread whoopie pies, gingerbread cheesecake, chocolate-gingerbread spice muffins and we even add gingerbread spice to chocolate truffles. We like to bake with it year-round. European countries are known for their extra spicy gingerbread spice mix. We make our mix fresh each fall.
We invite you to make your own this year and I promise you – you will never buy pre-made gingerbread spice mix again.
Love – Michnicki Family
Ingredients:
- 40 grams of ground cinnamon
- 15 grams of ground ginger
- 10 grams of ground nutmeg
- 10 grams of ground cloves
- 10 grams of ground cardamon
- 5 grams of ground all-spice
- 5 grams of ground coriander
- 5 grams of finely grounded black pepper (optional)
In an airtight container combine all the spices, close the container, and shake well to mix thoroughly.
Store in a cool, dry, and dark place.
Gluten-Free Gingerbread Cookies
This recipe yields about 24 cookies. They are soft and chewy but hold well for icing. A must-have cookies for your holiday table.
Ingredients:
- 1 1/2 cups all-purpose gluten-free flour
- 3/4 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1/2 tsp baking soda
- 1/2 tsp salt,
- 1 Tbsp ground ginger,
- 1 Tbsp ground cinnamon,
- 1/2 tsp ground allspice,
- 1/2 tsp ground cloves,
- 1/2 tsp ground nutmeg,
- 1/2 cup packed brown sugar
- 6 Tbsp unsalted butter (room temperature)
- 5 Tbsp molasses
- 2 Tbsp honey
- 1 large egg (room temperature, beaten)
- 1/2 tsp vanilla extract
Directions:
> In a separate bowl, combine flour, xanthan gum, baking soda, and spices.
> In a large bowl cream butter and brown sugar. Add honey, molasses, vanilla, and mix until combined.
> Add egg and mix until combined.
> Slowly add dry ingredients to the wet and mix until no dry lumps are visible. The dough will be thick and sticky. You may have to finish by hand to combine everything into one big ball; then flatten it into a disk.
> Cover the dough in the plastic wrap and refrigerate for 30 minutes or overnight.
> Once you are ready to bake your cookies preheat your oven to 350*F (180*C). Line your cookie sheets with parchment paper.
> Take the dough out of the fridge and roll it out between two parchment papers to 3/8 inch thick (a bit more than 1/4 but less than 1/2 inch). You may need to use a little of the GF flour to dust the parchment papers and prevent the dough from sticking to much.
> Use cookie cutters to cut out desired shapes. Make sure to dip your cutter into the GF flour or cornstarch before pressing to the cookie dough. This will prevent the dough from sticking to the cookie cutter.
> Transfer your cookies onto a prepared baking sheet spacing them 1 inch apart.
> Once you have all the cookies on the baking sheets, refrigerate or freeze the sheets for 10-15 minutes or until the cookies are firm. This will prevent cookies from spreading to much during baking.
> Bake for 8-10 minutes or until cookies are just set. After that time remove from the oven and let the cookies cool completely on the baking sheet.
> Once cookies are fully cooled you can decorate them with dusting of powdered sugar or with Royal Icing. If you are using Royal Icing, allow the cookies to set and the icing to dry out for 24 hr before you stack the cookies or put them away.
DID YOU KNOW?
Molasses is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavor foods. Molasses is a major constituent of fine commercial brown sugar.
Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. There are different types of molasses, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as in Madeira Island’s traditional dishes.
In addition to culinary uses, molasses has industrial applications, such as in the distillation of rum, additive in mortar, and as a soil amendment to promote microbial activity. The unique flavor and nutritional profile of molasses make it a versatile ingredient with both food and non-food applications.
PACE 4th graders Cranberry Relish Recipe
Fresh cranberries are back in stores and Thanksgiving Holiday is around the corner. Our amazing 4th grade teachers and students would like to share with you a recipe for a Fresh Cranberry Relish. Each November it is a tradition that our 4th graders make this relish during their Food Docent class. It is fairly simple to make and only requires few ingredients. We encourage you to give it a try.
Cranberry Relish (courtesy of Ms. Tradal and PACE 4th graders)
Ingredients:
4 cups fresh cranberries (washed),
2 medium oranges (washed with skin, cut in to small chunks, remove seeds),
2 cups of granulated sugar.
Instruction:
Place your cranberries, oranges and sugar in a blender or food processor. Blend for few minutes until oranges are well chopped to small pieces and entire mixture resemble relish or jam. Move to clean jars or container with lid and let it sit in the refrigerator for at least 2 hours before serving. It is wonderful addition to a holiday dinner or as a gift for friends and family. Enjoy!
Decorate Your Pumpkin – PACE Community Event
Each year in October.
Another family favorite event. Each year in October our Pace families met up in a local park to decorate their pumpkins, enjoy hot cocoa or hot cider and delicious treat, but the best of all was the time spend playing together at the park playground. Mummy brownies, witches’ hats or spider cookies did not scared PACE families from enjoying a sweet treat while demonstrating their creative ideas and fun ways to decorate their pumpkins.
Thank you to our Community Events Team for setting up this fun event for our kids to enjoy.
PACE Outdoor Ed
A day of learning, exploring and having fun in the park in Seattle.
A full day of fresh air and hands-on learning. Our students learned how to build a shelter in the forest, how to journal, how to cook meal on a stick over the fire, how to tie proper knots, weaving, Puget Sound Marine life, just to name a few. We also made tie dye shirts and pained rocks. The weather was cold and crisp but sunny – perfect for outdoor education. The event ended with a visit from The Reptile Man. Zoologist, educator, and author, Scott Petersen, presents 12 live reptiles and taught us the importance of all animals in nature. Students were able to touch, pet or even hold some of his reptile visitors. Ending the Outdoor Ed on a high note.
PACE Family Camping
Each year in late September
Each year PACE Family Camping in the greater PNW is always a fantastic opportunity to meet fellow Pace families and make new friend. We are blown away by the support, comradery, joy, & new memories made. We saw friendships strengthened and new connections forged.
Thank You to the Community Events Team and our Camping Committee for all the planning, prep work, ideas, and execution. Thank You to the volunteers who helped with breakfast, coffee, hiking, crafts, games, wrangling, set-up, clean-up, donated snacks, firewood, lights, canopies, baked goods, drinks, time and energy! We couldn’t have it done without you.
We hope our PACE families had fun enjoying nature, movie night, craft activities, Smores, lawn games, and Saturday Night Dance Party.
Kenmore Children’s Business Fair
Each year at the end of August or begging of September city of Kenmore hosts a Children’s Business Fair at the Hangar. Event like this is a great opportunity for kids of all ages to experience the excitement of starting their own small business.
There were close to 50 vendors selling their products during first year fair! We had close to 70 vendors the following year.
We were excited to see several Lockwood and PACE students participating. These young entrepreneurs worked really hard creating, making signs, planning selling strategy and deciding on the value of each art piece they made. It is a wonderful experience for our children and fun opportunity for us to stock up on fun holiday gifts while supporting our Young Leaders.