As the season for California cold rolls in, so does the season for sweets and treats. For this edition of Staffer Bakes, Anne and Gwen went on a kitchen journey to create hot chocolate, chocolate gelt and, of course, gingerbread men.
We began with the gingerbread dough. Although it’s aclassic, neither of us had endeavored to bake it ourselves. A quick Walmart run brought us all the ingredients we lacked (along with some microwavable taquitos as a snack), and we were set to begin.
The gingerbread dough itself was not extremely complicated — a basic mixture with molasses and ginger for that holiday taste. However, after rolling it out and chilling it, we discovered that the freezer may not have been the best method, regardless of time efficiency. As we attempted to cut out the gingerbread shapes, the thick blob began cracking apart.
Instead of attempting to save all of the dough, since we had plenty already, we used what we could in hopes of salvaging at least a couple of halfway-decent gingerbread men. Decorating these proved more difficult than expected: While we had planned to use a simple royal icing mixture, homework called, and store-bought frosting always works well in a pinch. We used a plastic piping bag to create gingerbread man with a classic zig- zag and button pattern. However, our attempts proved futile — neither of us was blessed with the skills required to become a professional baker.
Alas, we had to eat our creations. Despite our challenges, they tasted good. It wasn’t the perfectly chewy, melt-in-your-mouth gingerbread we’d dreamed of, but it definitely delivered that nostalgic, spiced holiday flavor. Even if our gingerbread men looked a little more like a five year-old’s arts and crafts project, they were still reminiscent of the classic holiday treat and flavor that we all love.
Next came our attempt at Abuelita hot chocolate, which proved to be much more difficult than we had anticipated. As self-proclaimed hot chocolate aficionados, we ventured into the process with too much confidence. After realizing that we’d forgotten to buy a jug of milk, we scrounged up a few small boxes of whole milk from the pantry, feeling only slightly ridiculous as we lined them up on the counter to pour individually.
We heated the milk on the stove, following the instructions on the back of the package as faithfully as possible. Once it began to boil, we dropped in the Abuelita hot chocolate puck, expecting for it to melt into a smooth, rich holiday drink. It didn’t.
What we didn’t know was that Abuelita’s hot chocolate required whisking to dissolve the chunks of floating chocolate, not a gentle stir with a single, sad spatula. We kept circling the spatula around in the pot, hoping for the puck to magically begin dissolving, but it instead bobbed around stubbornly, resisting all of our attempts to create a smooth mixture. Even after enlisting the help of Gwen’s mom, a much more experienced chef, our efforts remained futile. Eventually, we decided to ladle the film of chocolate chunks from the surface of the liquid and pour ourselves a cup of what remained.
Despite the textural chaos, the flavor was delicious: warm, sweet and a little spicy. Even in its lumpy form, it felt like the perfect drink for a cold winter evening. Next time, we’ll know to whisk, not stir.
To round out our holiday treats, we paired our Christmas gingerbread men with homemade chocolate gelt for Hanukkah. Compared to our previous kitchen escapades, this was surprisingly straightforward. We microwaved a bowl of dark chocolate melting wafers, and with a touch of ingenuity, realized we could shape the coins by pouring the chocolate into the bottoms of mini muffin tins.
Once the chocolate was poured in, we waited for them to harden in the fridge. We then topped them with the limited selection of toppings we had at hand — almond slivers and sprinkles. The gelt turned out about as one would expect: a basic treat with no overbearing taste, but a classic chocolate flavor. We were indifferent about the simple dessert, but Gwen’s dad was a fan.
Baked goods are often associated with the holidays, and provide a way to bond with family and friends. Although we enjoyed our baking adventure, it’s definitely a good thing that we have alternative career options: Our plan for a co-owned bakery doesn’t look too bright anymore. Regardless of our subpar results, baking these treats from various celebrations brought a hands-on activity to learn more about different cultures and an opportunity to be festive and eat good food.
