Gingerbread Cookies and Gingerbread Cupcakes

WARNING: I’m writing this post with a little bit of anger in my heart.

I’m just letting it all out before the turn of the year so I could  start the new year with love and a positive vibe.

Last night, I found out that somebody started a blog and copied many of my post, verbatim.

I was shocked.

The blog is a Malaysian blog and she copied form both The Peach Kitchen and The Wandering Peach. I don’t want to put her link here because she might get a lot of hits

I don’t know the reason why she copied my posts. Maybe she’s too lazy to write her own or she doesn’t know English too well.

Maybe she’s a fan and she loves me too much.

Whatever the reason is, it is just not right to copy somebody else’s work.

Imitation is the greatest form of flattery, I know. Plagiarism isn’t.

I pour my heart out in writing each of my post and I don’t want to see them in anyone else’s blog other than mine.

I already reported the piracy to Google and will wait for G’s response in the next few days.

——–♥♥♥——–

To the person who copied my posts,

I would like to give you a pat in the back for a job well done……………………………with a knife.

And I also want to give you a tight hug…………….around your neck……………………with a rope.

That is how angry I am.

I’d take out your brain but I already know you don’t have one, because if you do, you won’t be copying anybody’s work.

Happy New Year!

Gingerbread Cookies and Gingerbread Cupcakes

Gingerbread Cookies

Ingredients:

3 cups all-purpose flour, plus an additional ½ cup or so to have on hand for rolling out the dough
½ tsp baking soda
¼ tsp baking powder
½ cup (1 stick) unsalted butter, softened
½ cup dark brown sugar
2 tsp ground cinnamon
2 teaspoons ground ginger
½ tsp ground cloves
¾ tsp  salt
1 large egg
½ cup unsulfured molasses
royal icing (recipe not included)

Directions:

• In a large bowl, mix together the flour, baking soda, and baking powder. Set aside.
• Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.
• Mix in cinnamon, ginger, cloves, and salt, then eggs and molasses.
• On low speed, slowly add the flour mixture, mixing until just combined.
• Divide the dough in half, forming the dough into disks and wrapping each disk in plastic. Refrigerate at least 1 hour or overnight.
• Preheat oven to 350F. Roll out the first disk of dough between two pieces of lightly floured plastic wrap to 1/4-inch thick. Cut into little gingerbread men and place on a parchment lined baking sheet, 1-2″ apart. Freeze or refrigerate the baking sheet briefly to firm up the dough, about 15 minutes. Repeat with remaining dough.
• Bake cookies in the middle of your oven until crisp but not dark, 12 to 14 minutes.
• Before cookies cool-off, insert a toothpick at the part between the legs to make it stand later on top of the cupcake. Let the cookies cool on the baking sheet for 5 minutes, then remove to wire racks to cool completely.
• Draw the face and the buttons using royal icing

Gingerbread Cupcakes

Ingredients:

½ cup canola oil
½ cup sugar
½ cup molasses
1 egg, room temp and beaten
1-½ cup flour
½ tbsp ground ginger
1 tsp cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
½ cup boiling water
½ tblsp baking soda
butter cream {whatever flavor you want}

Directions:

• Preheat oven to 350° and line muffin tins with baking cups.
• In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed.
• In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined.
• Boil water and remove from heat. Add baking soda and whisk into batter.
• Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool.
• Top with butter cream. Top with gingerbread man cookie.