Gingerbread Bowl

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 add the eggs, one at a time, beating until mixture is well combined. in a large bowl, combine remaining ingredients with a whisk.
• 3 add flour mixture gradually to creamed mixture-the dough will be very stiff, so i used my hands to get all the flour incorporated.
• 4 divide the dough into thirds and wrap in plastic wrap. chill overnight.
• 5 remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
• 6 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.
• 7 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.
• 8 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.
• 9 refrigerate bowl for 1 1/2 hours; this firms up the dough.
• 10 place inverted bowl on an ungreased baking sheet and bake at 350°f for 20-30 minutes, or until firm to the touch.
• 11 allow the gingerbread to cool on bowl.
• 12 when completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. peel off foil from shell.
• 13 a tip i have learned is to use smaller bowls--much easier to remove. i broke a large one. have fun, i did!