Gingerbread tidings

MERRY CHRISTMAS!

Building from my last post, here’s a bunch of gingerbread cookies that S had whipped up, but which I secretly–in the wee hours of the night/morning–adorned. I figured instead of the usual outlines of people, I’d have some fun. I do have to admit that I was somewhat inspired by contemporary artists Barbara Kruger–who was in town this past week–and Jenny Holzer, both of whom I admire and both of whom create art through text. I also really enjoyed the look on S’s face this morning when she saw what I had done–somewhere between mirth and annoyance. Heh heh… Happy Holidays and good eating!

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his bouncing baby boy!

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24 comments on “Gingerbread tidings
  1. Oh my goodness!! I had such a good giggle when I saw all the gingerbread comments *G* Cute idea!I’d love to annoy someone that way too LOL

  2. HAHAHAHAHAHAHAHA, you had me laughing for sure!
    I’m going to be in Sing. for about 2 days in early Jan and planning to try out Sin Huat after your post on them. Looking forward to YUMMY food!

  3. Oh gosh……..They so cute! LOVE the comments on the Gingerbread. Haha! CH, U darn can kill man!
    Hey, do U sell them? Yes, I’m a potential buyer. :) Would love to get my hands on the gingerbread.

    Here’s wishing you & S a Berry Merry X’mas.

  4. Hahaha! Really fun and cute – I would have loved to see S’s reaction. I’m sure Barbara Kruger and Jenny Holzer would approve.

    Merry Christmas and Happy New Year!

  5. I ADORE these! Not only are they similar to Kruger and Holzer, but they are also kitchily-reminicent (in a lovely way) to those Valentine’s Day heart candies. Love the messages and the mirth.

    All the best to you and S this holidays, CH.

  6. aaaah they’re all so cute! You have a wonderful weekend, be careful not to get bitten back by these little guys! :)

    merry christmas to you and yours, too!

  7. Diningdica: Yah, part of my pleasure as a hubby is aggravating my loving and patient wife. 😉

    Cin: Excellent! You should also check out PS Cafe.

    Cindy: Heh, no, not for sale yet. Maybe next Christmas. :-)

    Enuwy: Thanks.

    Tara: Thanks. I love those hearts but always wished they were wittier. Hope you had a great Christmas!

    Fred: :-)

    Chika: Thanks! Merry Christmas also. You’ll be amused to know that J from Kuidaore grabbed the “bite back” cookie to munch on at the end of our Christmas lunch.

    Foodcrazee and Sue: Thanks. Happy Holidays!

    Sarip dol: Well, we have no plans to offer classes… especially when there are already good schools here, lile @Sunrise or Shermay’s. But thanks for reading and asking.

    Keiko, Kel and Pille: THANKS! Here’s to a great food-filled New Year.

  8. Hi Anon

    The recipe is from Baking Illustrated.

    445g unbleached all purpose flour
    180g dark brown sugar
    3/4 tsp baking soda
    1 tbs ground cinnamon
    1 tbs ground ginger
    1/2 tsp ground cloves
    1/2 tsp salt
    170g unsalted butter, cut into 12 pieces and softened but still cool
    240g unsulphured molasses
    2 tbs milk

    In an electric mixer, stir together the flour, sugar, baking soda, cinnamon, ginger, cloves and salt at a low speed until combined. Stop mixer, add butter, mix at medium-low speed until mixture is sandy and resembles fine meal. Reduce the speed to low and with mixer running, gradually add molasses and milk. Mix until dough is evenly moistened. Increase the speed to medium and mix until thoroughly combined.

    Divide tough into two, roll into 1/4inch thick discs between 2 large sheets of parchment. Freeze until firm or refrigerate for 2 hours or overnight.

    Preheat oven to 350 degrees F.Remove one dough sheet, peel off top parchment and lay it back in place. Flip dough over and remove other sheet of parchment. Discard.

    Cut cookies using cookie cutters. Place on lined baking sheets 3/4 inch apart. Bake for 8-11 minutes until cookies barely retain an imprint when touched gently. Cool on sheets for 2 minutes, then remove and cool to room temperature on a wire rack. This gives you thick and chewy gingerbread cookies.

  9. im a newbie at baking, and i was wondering: does the writing end up so neat merely through great control of the piping bag, or is there a special tool? thanks :)

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