Gingerbread Bowl

This is one of those times I wish my camera and computer would work together. They have been on the outs for awhile. ;o)

This is an adorable idea - you make a gingerbread bowl and fill it with cookies.

I would imagine you can start with any gingerbread recipe although I am putting the one I have here. It contains corn syrup and because I am such a novice cook I don't know how to substitute it out - any help would be appreciated. You don't really eat the bowl - it is for decoration, although if you were crazy about gingerbread you could.

Gingerbread
1 cup unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
2tsp. vanilla
3 large eggs
8 1/2 cups all purpose flour
1 TBS baking soda
1 tsp each - ground cinnamon, ginger, cloves, orange extract, salt
1/2 tsp gr. allspice
1/2 tsp freshly ground black pepper

1. In a large mixer bowl cream the butter and sugars until fluffy. Keep the mixer running and add the molasses, corn syrup, vanilla and eggs, one at a time beating until it is well combined. In another large bowl combine remaining ingrediants with a whisk .

2. Add the flour mixture gradually to the creamed mixture - the dough can get very stiff, you may need to mix the rest with your hands to get it all mixed together. Divide into 4 and wrap each piece in plastic wrap. Chill overnight.

3. Cover the outside of a 1-1/2 quart ovenproof glass bowl with aluminum foil, making sure to bring the foil up over the edge and inside a bit. Make sure the foil is on smoothly. Grease the bowl all over the foil with either vegetable spray (which I don't have anymore) or coconut oil. Set aside.

4. On a floured surface, roll one-fourth of the dough into a circle about 1/4" thick. Quickly lift the dough and press it on the outside of the bowl, molding it firmly to the shape of the bowl without stretching it. Trim the dough around the edge of the bowl with a sharp knife. Then using a Christmas shaped cookie cutter - stars would be beautiful - cut around the lipped edge of the bowl about 1 1/2 to 2 " apart and about 11/2 " up from the bottom of the bowl. Refrigerate the bowl for 1 hour to firm up the dough to keep it from slipping during cooking.

5. Preheat oven to 350degrees. Place the inverted bowl on an ungreased cookie sheet and bake 20-30 minutes or until lightly brown and firm to the touch. Allow the gingerbread to cool on the bowl. When it is thoroughly cool, CAREFULLY loosen the foil and lift the foil and gingerbread off the bowl. Peel away the aluminum foil and discard. The shell can be stored in a dry place.

6. You can use the remaining dough to make 3 more bowls or cut into gingerbread cookies. Bake the cookies on a greased cookie sheet for 8-10 minutes - no peeking or your gingerbread baby will run away!

You can fill this with cookies and even thread a ribbon through the cut outs. It would make a lovely hostess gift - they are pretty durable, I don't think I would try and transport them on a trip though.

This is fun to make - just time consuming. The finished product is wonderful.

Linked to: Our Krazy Kitchen, Mouthwatering Monday, Balancing Beauty and Bedlam, Works for Me Wednesday