Mini Gingerbread Houses

 As you can see I made very tiny Gingerbread Houses from real Gingerbread cookie dough. I decided that a teeny house was just going to be ridiculously cute so I set to work. Hope you like it!
For toppings use mini M&M's, coconut flakes, frosting, cake glitter, and sour patch people.

For larger houses, I built the house on a small dessert plate.

For super mini houses I used the mason jar lids covered in foil. 

I frosted the approx size of the little houses to lay it out on.

 Seen here the mini being built on the canning jar lid, already looking pretty stinking cute!

I found mini candies, sour patch people and coconut flakes to decorate, add more ideas of course to make it your own. I used basic frosting from the store and used the smallest fitting on the piping bag keeping the frosting cold as possible when not in use. 

Here is the larger of the mini Gingerbread houses.

PS If you get real create make a hanger into the roof and frost over the wire and you can turn it into an ornament.

Real Ginger and Molasses Gingerbread Cookies

Late night craving of Gingerbread ice cream sandwiches, dream come true!
Using real ginger and molasses makes these cookies so tasty and makes your home smell like the holidays. 



Ingredients:

2 cups organic flour
1/4 tsp. salt
3/4 tsp. baking soda
1/8 cup peeled and grated ginger
1 1/2 tsp. cinnamon
1/2 tsp. cardamon (omit if you don't like the flavor)



2/3 cup organic brown sugar
2/3 cup organic sugar or honey
1/2 cup soft or melted butter
1/4 cup molasses
1 egg

Directions: (oven at 350 degrees)
1) Mix wet ingredients in one bowl with ginger and sugar as well

2) Mix dry ingredients (all except sugar, see #1)
3) Mix all ingredients together

4) Coat board with flour to roll out dough on

5) Use cookie cutters and cut out shapes you like

6) Bake at 350 degrees for soft cookies 8 minutes for hard cookies 13 minutes.
7) Let cool before decorating!
8) ENJOY!! or save in the fridge for up to 1 week!

Stir Fry with Spicy Ginger, Pineapple, and Tomato Sauce

DIRECTIONS AND INGREDIENTS:

Prep time: 10 mins

Cook time: 30 mins
Serves 4

Helpful advice:

Prep work- cut veggies, marinade protein, boil water for rice

First- start sauce, start oil and seasons on wok, add rice to boiling water, start baking or bbq'ing protein

Next step- add dense veg to wok, add thickner to sauce, check and rotate protien

To Finish- Add less dense veggies with a "cover" over to "steam" for last part, Cover protien with sauce for last 5 mins of cooking, stir rice and sauce, taste!

Stir Fry Ingredients:

Broccoli, bok choy, carrot, bell pepper, onion, zuchinnis, pineapple ect...

Directions for Stir fry:

Coat large frying pan or wok with sesame oil at medium high temp.

Add minced garlic and ginger and other seasonings such as salt

Add in denser veggies like carrot, zuchinnis, onions and let saute til slightly soft then;
Add in rest of veggies (dense to less dense) until steaming hot and slightly fried, crisp but not overcooked.

 I like my veggies more crispy, they are healthier as well, and less nutrients are cooked out, when still "living"

Sauce Ingredients:

1/2 cup diced Pineapple
1 whole tomato
1/4 + tsp cayenne (to taste)
1/4 c. soy sauce
1/4 c. water
1/8 c. rice vinegar
1/4 tsp. thickening agent like arrowroot or cornstarch
ground ginger to taste

Directions for sauce:

Mix all ingredients into saucepan and cook on med/ low while preparing stir fry veggies, stir often, if too thick add more water, add more cayenne if you have a spice for life.
Optional Protien- Marinated Tempeh or Chicken:

Marinade: Tamari, rice vineager, pineapple juice, sesame oil and seeds, and cayenne pepper.

Bake or grill strips of marinated chicken or tempeh on shish-ka-bob sticks