My oven is busted, but still making gingerbrad cookies and desserts.

They say that necessity is the mother of invention.
In norwegian the saying goes “Nød lærer naken å spinne” meaning that need/distress theaches naked lady to spin.
Well my oven just broke down and I had made some gingerbread dough, what to do, what to do.
A little while ago I made a traditional coockie useing a krumkake iron,
(read about krumkake HERE for explaination)
I thoght, why not give the old iron a try.

It worked and it only took 25 seconds +/-, I made a few cones and bowl shapes for desserts and regular cookie
They turne out quite nice and already decorated:)
When baking these, you have to work quick, the cookie gets brittle fast and tend to crack when you shape them. I used regular gingerbread dough, but with a few adjustments of the recipe I might get a more plyable dough. When making krumkake you use a batter and the become nice and brittle but these cones are very fragile and not suitable for icecream. Maybe if I make something between a dough and a batter, doutter so to say. Oh well I think that just has to be another time.
Use store bought dough or homemade, it is up to you.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a mixmaster beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses continue to mix until well blended.
Gradually stir in dry ingredients until dough is even and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using
Roll the dough thin, cut out your shapes and bake in the iron for give and take about 25 seconds.
Depending on the size of your cookies, I baked 1-3 pieces each time.

In the bowls I have creamy rice puding with oranges soaked in Cointreau and chopped hazelnuts

Seves 4
1 cup of whipping cream
1 tbs sugar
1,5 cups of readymade rice pudding
1/4 chopped blanched almonds
Whip cream with the sugar and fold in cold ricepudding and almonds
Simple orange topping
2 oranges
1 tbs sugar
4 tbs Cointreau,
Chopped hazelnuts
If you want it sweeter use candied hazelnutsPeel the oranges and cut out the wedges, put them in å bowl and pour in the liquor and sugar, mix and let it sit.Fill the cookie bowl with the rice pudding top with the orange mixture and garnish with what you feel like using.
The gingerbread cones I topped with regular vanilla icecream and crushed candy canes

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