GINGERBREAD BOWL
Make and share this Gingerbread Bowl recipe from Food.com.
Provided by out of here
Categories Healthy
Time 4h20m
Yield 3 gingerbread bowls
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
- Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
- Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
- Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
- Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
- Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
- On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
- Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
- Refrigerate bowl for 1 1/2 hours; this firms up the dough.
- Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
- Allow the gingerbread to cool on bowl.
- When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
- A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!
Nutrition Facts : Calories 2604.9, Fat 70.1, SaturatedFat 41, Cholesterol 374.2, Sodium 2278.3, Carbohydrate 451.6, Fiber 10.5, Sugar 130.8, Protein 43.7
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