This is a cute way to use gingerbread-makes your house smell yummy. Makes a unique gift.
Make and share this Gingerbread Bowl recipe from Food.com.
- 1 cup unsalted butter, room temp
- 3⁄4 cup dark brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 1⁄3 cup light molasses
- 3⁄4 cup dark corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 3 large eggs
- 8 1⁄2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon fresh ground black pepper
- In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
- Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
- Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
- Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
- Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
- Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
- On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
- Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
- Refrigerate bowl for 1 1/2 hours; this firms up the dough.
- Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
- Allow the gingerbread to cool on bowl.
- When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
- A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!