Tag: glaze

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients – Gluten Free Gingerbread – Gordon Ramsay’s version

Gingerbreads are the cookies that cannot be missing at Christmas, I leave you a simple recipe, gluten-free together with an easy-to-make icing. I show you gingerbreads with the simplest decorations for non-experts.

With these doses I got 8 big men and 24 small men.

Family💚 I love the scent of these biscuits, a little less the shape when it's time to eat them! With Anna and Marco we decorated them with some colored icing, having a lot of fun!

The glaze is made with sugar icing and hot water to be added a little at a time until you get the right consistency, that is, not too dense that it is difficult to manage with a few sachs, but not too liquid with the risk that the decorations won't hold.

You can add some to the glaze food coloring (which must always bear the words "gluten free"). You can add it gradually in drops until you reach the desired color.

ATTENTION: if you add a water-based dye, the icing becomes a little more liquid, so you have to start with a denser mixture or add icing sugar after the dye.

Once you have a glaze of the right consistency as you see in the video, it will be very easy to put it in the sac a pochè and give space to the imagination.

I used disposable plastic sach a poche (even if they are easily washable, if you use water-based dyes) the only precautions, apart from the consistency of the icing, are: make a small hole in the sac a poche, do some tests on parchment paper if you want to "warm your hand a little", do not make decorations too complicated at the beginning.

For the big little mistakes, you can still remove or fix the frosting with a toothpick.

The biscuits must not harden completely during cooking! After the time I indicate in the recipe you can check with a spatula, lifting them to see if they are firm and golden at the base.

Chocolate Pound Cake with Fudge Glaze by Gordon Ramsay

I originally published this recipe in 2008 and updated the post in 2019. I hope you enjoy it!

Grandmama’s Chocolate Pound Cake with Fudge Glaze

I have received a lot of requests for recipes in the past, but this is the one cake that I am asked to make most often. Its just a good old fashioned chocolate pound cake recipe from my Grandmama that is sublime on its own, but when you add Grandmama’s fudge icing, it becomes a favorite to all.

The icing used on this cake is what the old folks refer to as a “boiled icing”. This means they make it in a pot on top of the oven and it is brought to a boil to thicken it, truly it is very much like making fudge but we use a timer instead of a thermometer to trust it gets to the right temperature.

Have you ever had your granny make one of those cakes that when she cut into it, the icing cracked and broke off in huge fudgey chunks? THIS is THAT icing! I make a peanut butter version of it, too.

This cake has an interesting history in my life. When Ricky and I got married, he had just graduated from college and I was still working on my Home Economics degree. So, in order for us to have a little extra money, I made this cake. Back then I sold them for $18 each and I felt like I was making a fortune. Every now and then someone would write me a check for $20 and I was really living the big time then! As a result, I have a special fondness for this cake on many levels: My grandmama, sweet memories of days gone by, and the joy of being able to make a little extra money to help ends meet. Aside from that, it’s just a good old timeless recipe. I hope you get to try it soon.

You’ll need: Milk, All Purpose Flour, Sugar, Baking Powder, Vanilla, Cocoa, Three sticks butter, & 5 Eggs. Preheat oven to 325 degrees. Grease and flour your pan. What I do is fold a paper towel, put it over my hand and dip into the shortening, then smear it all around. Take a bit of flour and pour into the pan and move your pan around, patting it a bit, to get the flour to coat the sides. Then I turn it upside down and shake out the excess flour into the trash can.

Cream butter and sugar with mixer until light and fluffy.

This is what “light and fluffy” looks like. 🙂

In Separate bowl, stir together baking powder, flour, and cocoa powder.

Add vanilla to milk.

Alternately add milk and flour mixture to creamed butter, mixing after each addition.

Add eggs, one at a time, while still running the mixer.

Spoon batter into greased and floured pan and spread out a bit.

Place this in the center of oven and bake for one hour and twenty minutes.

Remove from oven and let sit for ten minutes. Turn out onto cooling rack. Let cool completely while mixing up icing.

For the CHOCOLATE FUDGE ICING you’ll need: milk, sugar, cocoa, butter, shortening, vanilla, and salt.

Place milk, sugar, butter, shortening, and salt in a heavy sauce pan over medium high heat.

Stir continuously while bringing to a boil.

Once it reaches a rolling boil, stop stirring and allow to boil on its own for two minutes.

Remove from heat. Add cocoa powder and vanilla. Stir until well blended.

Keep stirring icing a minute or two until it cools just a bit. I sometimes stick the bottom of my saucepan in a bowl of cool water to speed the process.

Now act quickly. Use a large spoon to spoon the icing over the cake or just pour directly from your saucepan. It will begin to set up rather quickly.

Allow to sit until the icing hardens a bit.

Grandmama's Chocolate Pound Cake with Fudge Glaze

DIG IN to a recipe from the old days!

Chocolate Pound Cake with Fudge Glaze

Ingredients

CHOCOLATE POUND CAKE:
1+1/2 cups butter
3 teaspoons vanilla
3 Cups sugar
1/2 Cup Cocoa
5 Eggs
1/2 teaspoon Baking Powder
3 Cups All Purpose Flour
1 Cups Milk
GLAZE:
1+1/2 Cup Sugar
7 Tablespons Whole Milk
1/4 teaspoon salt
2 Tablespoons Shortening
1 teaspoon vanilla
2 Tablespoons Butter
1/2 Cup Cocoa

Instructions

Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately to batter in mixing bowl, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.
For glaze, Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a rolling boil, allow to boil without stirring for two minutes. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.

You might enjoy my Grandmama’s No Fail 7 Minute Icing!

Yum

Stroopwafel Cream Hazelnut Rolls with Blueberry Glaze by Gordon Ramsay

These tender, sweet rolls filled with a caramel wafel cream and finished with a blueberry glaze are super fluffy, light and absolutely delicious. The combination of colour and flavour is a nice change up from standard sweet rolls and they are equally perfect for breakfast or brunch. Plus they make fantastic use of fresh seasonal berries. A stroopwafel is a caramel sandwiched wafer originally from Holand. Feel free to use other cookie butter if you can’t find Stroopwafel Cream.

Dough	Blueberry Glaze
180 g Blueberries 20 g Raw sugar 1 Large egg 40 g Butter, melted 1/4 tsp Black salt 320 g White spelt flour 18 g Fresh yeast 150 g Stroopwafel cream (or other cookie butter) 90 g Hazelnuts, toasted and roughly chopped	1 tbsp Blueberry juice 1 tbsp Lemon juice 150 g Icing sugar

Blend blueberries and raw sugar into juice. Place the juice in the bowl of your stand mixer fitted with a dough hook. Add in egg, melted butter, salt and spelt flour. Crumble the fresh yeast over.
Stir at slow speed until the dough roughly comes together. Increase the speed and knead the dough until smooth and elastic. Place in a greased bowl. Cover with a plastic film and set aside for 1 hour to rise.
Grease and line the base of a 26cm springform pan with baking paper. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Use a rolling pin to roll out to a 30cm x 40cm rectangle.
Spread the stroopwafel cream over and sprinkle with chopped roasted hazelnuts. Starting from 1 long edge, roll up to enclose filling. Cut the roll into 8 portions. Arrange the rolls, cut-side up, in the pan. Cover. Set aside for 45 minutes to rise.
Preheat the oven to 180C/350F. Bake for 25-30 minutes or until golden and cooked through. Remove from the oven and leave to cool.
In the meantime, mix all the ingredients for the icing together and beat until smooth. Drizzle over the top of rolls while still warm and serve immediately.