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Gingerbread Cream Pies

Growing up, my mother used to buy oatmeal pies, swiss roll cakes, and everything in between.

The oatmeal pies, were my brother’s (Andrew) favorite. We would always have a box for him, and sometimes he would share. :) We would have all these snacks, and we would all have our own favorite. It sometimes, even got to the point were we would hide it from one another, because we had a sharing problem. :) We have gotten better since then, and now they come over here to eat sweets.

Years ago, my body couldn’t handle the sweetness from all the processed snacks. They held special memories in my childhood, but as an adult, aware of all the chemicals, I couldn’t let them be apart of my future and my future children’s diet.

So, from all of my favorite snacks as a child, I have been making them from scratch. :)

Not only is it fun to create them, but the flavors are so much richer and pure. They also are more addictive than the store bought brands. :) I might have to hide some from my kids in the future, because we all will be eating them up! I thought my man and I were bad enough. I will have to bake and cook like it’s for a army, if I hope to have any. :) I love you babe. <3

So, I bring to you a little twist from our childhood with the spice and warmth of a ginger bread, Gingerbread Cream Pies.

Gingerbread Cream Pies

(recipe adpated by: http://traceysculinaryadventures.blogspot.com/2011/12/gingerbread-maple-moon-pies.html#.UT9h7jDBOSo)

Gingerbread Cookies

2 1/2 cups wheat flour
3/4 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 stick of cold unsalted butter (1/2 cup)
1/4 cup honey
1/4 cup molasses
1/4 cup whole milk
1 teaspoon vanilla extract

Maple Marshmallow Filling 

1/2 cup granulated sugar
2 tablespoons packed light brown sugar
5 tablespoons water, divided
2 tablespoons light corn syrup
1 tablespoon molasses
2 teaspoon unflavored gelatin
2 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon maple syrup

1. First, we will make the gingerbread cookies. You will want to pour wheat flour, light brown sugar, baking soda, salt, ginger, cinnamon, and nutmeg, into your mixing bowl. Mix on slow, until all of the ingredients get to know each other. (It will resemble crumbs).

2. In a separate bowl, pour milk, honey, molasses, and vanilla. Hand mix wet ingredients for a few minutes.

3. After wet ingredients are well ingredients, pour wet ingredients into the mixing bowl. Mix on medium speed until dough becomes into a nice marriage, with one another.

4. Lightly flour a workable area, and place dough on floured area. Roll out dough, not much, just thin out dough. Plastic rap the dough and place it in the fridge for 2 hours.

5. After the two hours have passed, lightly flour the workable area once more, and place dough on the floured area. Preheat oven to 350F. With your roller, roll dough until dough is 1/8 thick. Using a cookie cutter, or the top of a glass cup, lightly press into dough and release. Place cut out cookie on cookie sheets (that have cookie sheets on top). Place at least 1 inch apart. Repeat and work out dough until you have formed as many cookies as you prefer. (You can make all the cookies at once or place extra dough into freezer, until next time.)

6. Once all the cookies have been formed, lightly press a fork three times (separately) into the cookies (you should have nine holes completely). Then, place cookies in oven and bake for 13-16 minutes. (Now, they might lightly be a little soft and not completely hard. This is ok. It will harden while it cools.) 

7. Place cookie sheets on oven and wait 5 minutes. Remove cookies, and place on cooling racks. Let these bad boys relax for 15 minutes.

8. While the cookies cool, let us start on the marshmallow filling! (Now, I warn you, these will be really sweet.) In a sauce pan, pour sugars, 3 tablespoons of water, molasses   and corn syrup. Raise temperature to medium heat and lightly stir occasionally. While mixture is raising in heat, place gelatin and 2 tablespoons of water into a small bowl. Let rest. Then, pour the egg whites into mixing bowl, and mix on medium high speed (with whisk attachment!!!) until soft peaks form, (eggs becoming bubbly and lighter consistency). Then let eggs rest, until sugar mixture is ready.

9. When sugar mixture starts to boil, continue to mix occasionally for 8 minutes. Immediately add gelatin mixture, and mix.

10. Then pour hot mixture into eggs, with the speed on medium low (&&& BEEE VERRRYYYY CARRREEFUUULLL), then add vanilla and maple syrup.

11. Now, mix on high until mixture is firm and the bowl (from the outside!!!) is cool to the touch.

12. Once marshmallow mixture is ready  remove the whisk (and take as much off of the whisk so you can have more filling!) and remove bowl and place next to cookies. Now you can use a spoon or a icing pipe to place marshmallow filling on cookie. With whichever you prefer, grab a cookie and place 2 tablespoons of marshmallow (I always eye it, you can add more) into the center of the cookie, with another cookie, place the top cookie on top. LIGHTLY press top cookie down, until you see filling on the sides. Place on cooling rack. Repeat until all cookies are in a marriage with another cookie and have the filling. Now, I know your stomach is growling at this point, but we can’t eat them yet. Let them rest for two hours before devouring! You have to let the marshmallow get to know the cookies (marshmallows need time to set). Now, you can leave on cooling racks, or place in containers and into the fridge.

13. Once the 2 hours have passed, the cookies are all yours! Enjoy!!

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