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Gingerbread Man

  • Dec 01, 2014

This year, let us help you celebrate the holidays with lavish desserts, the proper finale to any holiday meal. After all, nothing ushers in the season quite like the sweet aroma of lemon loaf bread, almond coffee cake or still-warm gingerbread.

Speaking of the latter, gingerbread was a staple not only in festivities throughout the ages—think ancient Greek ceremonies and medieval European gingerbread fairs—but also in folk tales, including “The Gingerbread Man,” in which a boy taunts a series of characters who can’t catch him and is ultimately devoured by a fox.

Lucky fox.

The rich, spicy flavor of gingerbread was surely tempting. But this aromatic treat has a versatility that extends beyond a man made of ginger who can run fast. The unassuming ginger root has a medicinal agenda and is used to remedy a host of ailments. While ginger is revered for its health benefits, it’s the irresistible taste it lends to homemade desserts that lingers. Use Welcome Home loaf pans and baking cups to make dense gingerbread loaves, moist gingerbread cupcakes or melt-in-your-mouth gingerbread pudding. Spice up your confections with a hint of molasses, top them with whipped cream or old-fashioned glaze, and infuse them with holiday spices.

Better make a run for them, though; your guests are sure to gobble them up quickly. Be sure to add gingerbread to your holiday repertoire, and remember: whatever culinary rituals you choose to embrace this season, quality time spent with family adds a fulfilling element to even the most mouthwatering of meals.

Ingredient of the Month: Eggnog

  • Nov 06, 2014

What is it?

Eggnog is a frothy holiday beverage made with milk, cream, sugar and whipped eggs. Brandy, rum or bourbon may also be added.

Tasty eggnog toppings include whipped cream, meringue, cinnamon, ice cream or chocolate curls.

Eggnog Facts

Eggnog comes from the word “noggin”, which refers to a small wooden mug that was used to serve alcohol in the mid seventeenth century.

Eggnog has been served at holiday parties in the United States since the nineteenth century.

Before eggnog, there was “posset”, a hot English drink in which the white and yolk of eggs were whipped with ale, cider or wine. Americans adapted this old English recipe during the nineteenth century to produce a variety of milk-based drinks that combined rum, brandy or whiskey with cream.

President George Washington’s recipe for eggnog included rye whiskey, sherry and rum.

Eggnog can also be used to flavor pancakes, French toast, cheesecake, bread, cookies, ice cream and more.

Serve your favorite eggnog flavored cookie and cake recipes in style with WHB’s Holiday Bakeware. Featuring various designs and sizes, it makes it easy to bake serve and give delicious homemade gifts from the kitchen. Click here to see the Holiday collection!

Prep Easy, Party Hearty

  • Oct 28, 2014

It’s easy as pie to bake and serve cakes, breads and more at holiday parties with WHB Bakeware:

It’s fun and easy to use! Just bake, serve and give baked goods all in one mold. You can bake as many or as few as you’d like at one time.

There are a wide variety of festive holiday styles and designs, adding an extra special touch when entertaining family and friends.

Because the molds are sturdy and disposable, they are also great for serving chips, dips, cookies and more at a party.

Our bakeware is oven-safe up to 400°F and freezer safe, so you can bake and freeze your desserts before the party, taking one item off of your checklist when preparing the day before an event.

Clean up is easy! Because our bakeware is disposable, there’s no need to wash your metal pans after the party. And, if you’re bringing baked goods to the party, there’s no need to ask for your serving dish back!

Ingredient of the Month: Pumpkin

  • Oct 14, 2014

One of the oldest and most celebrated native crops, pumpkins are a fall favorite at the dinner table.

Check out these fun pumpkin facts:

Originally called pompions, or large gourds, pumpkins were cultivated in England in the mid-sixteenth century. English colonists were familiar with pumpkins prior to settling in North America and began growing them when they arrived.

A favorite way American colonists prepared pumpkins in the 1600’s was to scoop out the seeds and fill the cavity with sweetened, spiced milk, and cook them near a fire. They were also used in puddings, pancakes, pies, soups, stews and tarts, as well as flavoring in bread, cakes and ale.

In late-nineteenth-century America, the pumpkin became associated with Halloween as a Jack-o’-Lantern as a result of the famous headless horseman in Washington Irving’s Legend of Sleepy Hollow

Over one billion pounds of pumpkin are produced in the United States each year!

Celebrate the season by cooking pumpkin spice bread, pumpkin tart, or pumpkin cupcakes with Welcome Home Brands Rectangular Loaf Pans, Mini Loaf Pans, Ruffled Baking Cups, and Cube Cups. With several styles and designs, paper bakeware is perfect for bringing to parties, to the office, or school functions. Just bake, serve and give all in one mold!

Halloween Baking Fun

  • Oct 03, 2014

Spooky and Festive Decorating Tips

Baking for Halloween has never been so easy! Dress up your favorite pumpkin spice bread, red velvet cupcakes or vanilla pound cake with our Halloween Collection, which features spooky witch hats and jack-o’-lanterns in black and orange. Choose from Rectangular Loaf Pans, Mini Rectangular Loaf Pans, and Ruffled Baking Cups.

Whether it’s a boxed cake mix or a homemade spice bread recipe, paper bakeware makes it quick and easy to share spooky desserts at parties, at the office, or at an after-school get together. Simply pour your batter directly into the paper bakeware, place in the oven and bake. Once they’ve cooled, use frosting and candy to make them look like ghosts, pumpkins, black cats, or monsters.

A few decorating ideas:

Use peppermints, gumdrops or M&M’s for eyes, gummy straws for hair, and candy corn for noses to make spooky monster faces on cupcakes.

Place gummy worms on top of a chocolate frosted loaf or cupcakes for a creepy-crawly treat.

Place two or three pumpkin-shaped candies on top of a cupcake with green frosting for pumpkin patch cupcakes!

Use black frosting and place eight sticks of licorice along the sides of cupcakes to make a spider. Use red of white candy for the spider’s eyes.

Place bright orange frosting on top of cakes or cupcakes and decorate the tops with brown M&M’s, or use brown frosting with orange M&M’s. Mix and match both frosting colors for festive presentation.

For pumpkin cupcakes, decorate the tops with bright orange frosting and draw pumpkin ridge lines with black frosting. Place a pretzel in the center for the pumpkin stem.

Not Just for Baking

  • Aug 14, 2014

Our decorative containers can be used for all of your food packaging needs!

While each paper or plastic container has the unique ability to be baked in and to withstand heat up to 400°F, they also have many non-baking applications.

Spice up any non-liquid food item by presenting it in one of our decorative containers.

I didn’t think it was possible, but chocolate chip cookies can look even more inviting!

Freezer Safe

  • Jul 28, 2014

Did you know that Welcome Home Brands paper bakeware is freezer-safe?

This comes in handy as a parent when you’re having one of those crazy mornings rushing around get the kids off to school and you can’t find a snack for their lunch box!

Simply bake an extra batch of your favorite brownies or homemade treats in our perfectly portioned mini loaves or cube baking pans and freeze! Then when you’re hurrying out the door to catch the bus, simply grab a snack from the freezer to throw into your child’s lunch box.

By the time the lunch bell rings the treat will be defrosted and your child will have a delicious snack to enjoy!

(I usually sneak one into my work lunch box also!)

Quick Tips

  • Jul 25, 2014

In a rush? These quick tips will make any boxed mix taste homemade!

  • Add one more egg than the recipe calls for
  • Replace the oil in the cake mix with melted butter
  • Replace the water with whole milk
  • Add a tablespoon of vanilla or flavored extract. (My personal favorites are almond extract in chocolate cake and lemon extract in yellow cake!)
  • Add a pitch a pinch of cinnamon
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