Fixing Up Brownie Mix: Brownie Mix Cookies

Tonight is dessert night so I thought I’d find another way to mess around with a box of brownie mix. I found this recipe online (it’s in several places and I didn’t bookmark it, or I’d give credit) and while it’s simple enough it was hit or miss (I didn’t care for it but everyone else did). Read More


Fixing Up Brownie Mix: Cream Cheese Brownies

Cream Cheese Brownies

Much to my family’s appreciation, I’ve got a lot of brownie mix sitting in my pantry. However, if I know them they’re going to get pretty bored with the same brownies for dessert night week after week (well, I would too), so for tonight’s dessert night I’m using one of my favorite add-ins: cream cheese. Read More


25 Day of Cookies: Warm Gingerbread Cookies


What would the holidays be without gingerbread? It’s my most favorite seasonal flavor, and I love when cooler weather rolls around so I have an excuse to make it (it just doesn’t seem to go well when it’s 120° out or I’d make it then too).

My favorite recipe comes from Gail Gand, talented pastry chef formerly employed by Food Network (which is how you know she’s talented — she no longer has a show there).

For some reason, I don’t have any gingerbread men cookie cutters (although I’ve got these on my wishlist, so maybe I’ll be able to make some next year). I make do with my cute little star cutters, though, which tend to work well for both Christmas cookies and Fourth of July cookies! I also have a little tip on how to get an extra clean-cut cookie.

Warm Gingerbread Cookies
from Gale Gand

8 ounces (2 sticks) unsalted butter, softened at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 cup dark molasses (not blackstrap)
1/2 teaspoon pure vanilla extract
3 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves

~ In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.

~ Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

~ Preheat the oven to 350 degrees F.

~ Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.

~ Bake until firm, 8 to 10 minutes, and let cool on the pan.

~ Decorate with frosting and candies, if desired.

Print this recipe! Print this recipe!

For a cookie cutting tip, click here: Read More