Gingerbread Cookies

*Plan ahead... needs to chill

Dough

4 c. flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger

Before baking

1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. salt
12 Tbsp. unsalted butter, at room temperature
1 c. packed dark brown sugar
1 egg
3/4 c. molasses

Icing
3 large egg whites
4 c. powdered sugar
1/4 tsp. cream of tartar
1 tsp. honey
1/4 tsp. salt
1/4 tsp. vanilla extract

To make the dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.

In a large bowl, with an electric mixer, beat the butter and brown sugar until light and fluffy, 3 to 5 minutes.

Mix in the egg and molasses.

After baking

On low speed, mix in half the flour mixture, then repeat until well combined.

Shape the dough into a disk and wrap in plastic wrap.

Refrigerate for 3 hours.

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a quarter-inch thickness. Cut out gingerbread men or whatever shape you want them to be using the cooking cutter. Place them 1 inch apart on the baking sheets.

Freeze the cookies for 15 minutes.

Bake until the cookies are firm to the touch and look dry, about 10 minutes.

Let cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

To make the icing: In a large bowl, with an electric mixer, beat the egg whites, powdered sugar, and cream of tartar until thick and smooth, about 5-6 minutes.

Beat in the honey, salt, and vanilla until smooth, about 1 minute.

If it's too thin, add 1 Tbsp. powdered sugar. If it's too thick, add 1/2 tsp. water.

Decorate how you want! This last time we did Baby Yoda.

Recipe courtesy of Rosanna Pansino

Fluffy Japanese Pancakes

1 1/2 c. flour
3 Tbsp. confectioners' sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 c. milk
4 Tbsp. unsalted butter, melted and cooled
1/2 tsp. vanilla extract

1 large egg yolk
3 large egg whites
1/4 tsp. cream of tartar
Cooking spray
Maple syrup, for serving

Whisk together the flour, sugar, baking powder, and salt in a large bowl.

Whisk together the milk, melted butter, vanilla, and yolk in a medium bowl until well combined

Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium high speed until stiff peaks form.

Stir the milk mixture into the flour mixture until just combined. Stir 1/3 of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined. Take care not to overmix.

Lightly spray the inside of four 3-inch by 2 inch ring molds with cooking spray.

Coat a large nonstick skillet with cooking spray, and heat over medium low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 c. of batter. It should fill each ring mold about halfway.

Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes.

Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them then carefully flip.

Cover and cook until golden on the other side, about 5 minutes more.

Transfer to a plate and remove the mold. Serve with syrup or butter or whatever you like.

The pancakes should be eaten before they deflate.

Lightly spray the ring molds and coat the skillet again, and repeat with the remaining batter. Enjoy!

These pancakes are super filling!

Recipe courtesy of The Food Network